Mixed Berry and Millet Muffins
1 cup almond meal
1 cup millet flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup butter, melted
1/2 cup coconut nectar
1 organic egg
3/4 cup Anchor Organic milk
1 teaspoon vanilla essence.
1 cup mixed berries
- Preheat oven to 180 degrees fan bake. Grease muffin tin with baking paper or butter.
- In a medium bowl, whisk together almond meal, millet flour, salt and baking powder.
- In a separate medium bowl mix together butter, coconut nectar, egg, milk, and vanilla essence.
- Combine wet and dry ingredients together. Mix well and gently fold in the mixed berries.
- Divide mixture among prepared muffin cups. Bake muffins for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Muffins can be savory or sweet and I have to say I prefer the latter. After switching to a (mostly) gluten free diet these are a snack I am not able to enjoy all too often unless I make my own at home. A mixture of almond meal and millet flour has been used as the base for these delightful morsels. Millet is a small seeded grass that is naturally gluten free and millet flour is made by stone milling the hulled millet. That's it, no further processing. High in protein and fiber, and high in B vitamins, magnesium and potassium, millet it is a welcome change from refined white flour.
I prefer my muffins made with creamy butter and milk, and of course choosing organic where possible so these are made with grass fed butter and Anchor Organic milk. Warmed up with yoghurt these are a delightful treat everyone will love. If you do not have mixed berries substitute with pear, apple or banana.