banana millet muffins.

I found out a secret recently. I've had millet sitting in a jar on my counter for the past 6 months with no idea how to use it. I cooked it for a pilaf once and it turned into mush, so I kind of gave up on it.

But. How could one give up on this little nutrient-packed whole grain so easily?

Folks, I have discovered millets place in my world. It belongs in my baked goods! I've thrown millet into pumpkin chocolate chip muffins with lots of success, and this morning I tried them in these banana muffins. And they're good. No, they are GREAT. I may have eaten 2 in a row...or 3? With half whole wheat, little sugar, and whole grain millet, they are practically doing my body a favor (or at least I'll let myself believe that).

This recipe makes 12 muffins, but they freeze well so I'm doubling the recipe next time!

Banana Millet Muffins

3 or 4 mashed bananas

1/4 cup white sugar

1 slightly beaten egg

1/3 cup oil (i'm trying applesauce next time)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour - half whole wheat, half white

1/2 cup millet

Mix the mashed banana, sugar, egg and oils together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Combine wet and dry ingredients, adding the millet after everything is mixed. Pour into greased or lined muffin tins, and bake in 350 degrees F oven for approximately 20 minutes.