Pumpkin, Millet, and Chocolate Chip Muffins

By atxvegn

Toasted millet replaces nuts and tastes just like candy sprinkles. These are light and delicious vegan muffins.

Ingredients

• 1/2 cup millet
• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1/4 t. ground cloves
• 1 cup vegan buttermilk
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup canola oil
• 1/4 cup sucanat
• 1 t. vanilla
• 1/2 cup chocolate chips

Details

Servings 12
Adapted from eatnvegn.blogspot.com

Preparation

Step 1

Heat oven to 375 degrees. Line or spray a 12-cup muffin pan.

Heat a skillet over medium high heat. Add millet and toast, stirring occasionally, until millet is golden brown and begins to pop, about 3 minutes. (The millet will not pop out of the skillet like other grains or seeds tend to do.) Remove from heat and let cool.

Combine the flours, baking powder, baking soda, salt, and spices in a medium bowl.

Combine the rest of the ingredients, except chocolate chips, in a large bowl and mix thoroughly.

Add millet to the flour mixture, then add the dry ingredients to the wet ingredients, stirring just until combined. Fold in chocolate chips.

Fill muffin cups and bake 20 to 25 minutes or until tester comes out clean. Let cool 5 minutes in the pan, then remove to a rack to cool completely.