More Muffin Recipes!

Millet Summer Harvest Muffin

1 tablespoon orange zest
1/3 cup orange juice
½ cup honey
1 egg
3 tablespoons canola oil
¾ cup millet
1 ½ cups all-purpose flour
½ cup whole-wheat flour
2 tablespoons ground flaxseed
1 tablespoon baking powder
¼ teaspoon salt
1 cup dried cranberries (or any other frozen fruit)
¼ cup shredded carrots

Preheat oven to 400°. Coat a 12-cup muffin tin with paper liners and spray lightly with cooking spray.

In a medium bowl, combine the orange zest, orange juice, honey, egg and canola oil. Whisk to combine well. In a separate bowl, combine the millet, all-purpose flour, whole-wheat flour, ground flaxseed, baking powder and salt. Whisk to combine well. Toss in the dried fruit cranberries and shredded carrots.

Add the orange juice mixture to the millet mixture. Stir to combine well. Fill the muffin cups ¾ full with the batter, leaving enough room for the muffins to rise. Bake in preheated oven for 17 to 20 minutes or until a toothpick inserted comes out clean.