Saturday, April 5, 2014

OH NO: La Paltrow's Millet Muffins (Our version)



Perfectly good millet muffins ruined by rushing.

Absolutely nothing wrong with these except we chose the wrong pan and completely overfilled, as you can see. 
Everything was going so well. 

we chose the wrong pan and completely overfilled, as you can see. 

Don't kid yourselves, We're making these again and they are DEVINE!

So, In closing, DONT overfill, and don't use a mini bundt pan. DUH.

OH NO: Our version of La Paltrow's Millet Muffins 

1 1/2 cups gluten-free flour 
1/2 cup Quinoa flakes or quick cook GF Oats
1/2 cup raw millet
2 teaspoons baking powder
2 teaspoons baking soda
Big pinch fine sea salt
1/3 cup ground flaxseed
2/3 cup maple syrup 
2/3 cup unsweetened Vanilla almond milk
1/3 cup extra virgin olive oil
1/3 melted coconut oil
1 cup chopped dried figs or dates

1/3 cup butter, siftened.
1 tbsp cinnamon
3 tbsp brown sugar
1. Preheat oven to 400°F. Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, millet, baking powder, baking soda, salt,  and ground flaxseed. 
In another bowl, whisk together the maple syrup, almond milk, and olive oil. In a small bowl, toss the chopped dried figs with a spoonful of the dry ingredients (this keep the fruit from sinking down to the bottom of the muffins, and keeps the figs from sticking together). 
Gently mix the wet ingredients into the dry ingredients until just combined, then fold in the figs.

In a seperate small bowl combine topping ingredients and cut together with pastry knife or fork until fairly well mixed.
Spoon the batter into the muffin cups, add 1 tsp topping on top.

Bake until browned and a toothpick comes out clean,  about 20 minutes
Makes approx.18 muffins 
Adapted From It’s All Good, by Gwyneth Paltrow & Julia Turshen

FAMILY TALLY: everyone loved them except for THE PICKY ONE. surprised?