PUMPKIN AND MILLET MUFFINS

Makes 12  

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand for holiday company. Serve these muffins warm with softened butter. Keep in mind that these muffins may be made in advance and frozen. Allow muffins to cool.

Ingredients: 

• 1/2 cup millet
• 1 egg
• 1/2 cup sour cream
• 1/2 cup whole milk
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 cup canned pumpkin purée
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Method:

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, 
until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a
 plate to cool.

In a large bowl, whisk together egg, sour cream, milk, butter, pumpkin, granulated sugar 
and brown sugar; set aside. Whisk together flours, baking powder, baking soda, 
salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold 
into egg mixture until just combined. Spoon batter into lined muffin tins and bake until 
a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. 
Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

Nutritional Info: 

PER SERVING:Serving size: 1 muffin, 220 calories (60 from fat), 7g total fat, 4g saturated fat, 35mg cholesterol, 200mg sodium, 35g carbohydrate (3g dietary fiber, 12g sugar), 4g protein

Via: http://www.wholefoodsmarket.com/recipe/pumpkin-and-millet-muffins