Maple Sweetened Spiced Millet-Carrot Wholegrain Muffins

These muffins were inspired by the former coffee shop/bakery that I was a baker for; Scout Coffee in San Luis Obispo. If you ever find yourself in little SLO, do yourself a favor and stop by. The owners, as well as the staff are incredible. The atmosphere, coffee, and treats are the perfect way to experience what great things the town has to offer.

I love these muffins for their healthy nature; slightly sweetened by maple syrup, and a wonderful accompaniment to my morning coffee or tea.

Ingredients: (yield 12 muffins)

1 cup Organic All Purpose Flour

1/4 cup Stone Ground Whole Wheat Flour

1/2 cup millet

2 tsp. baking powder

3 tsp. cinnamon

1 tsp. ginger

1 Tbsp. ground flax meal

1/4 tsp. nutmeg

1/4 tsp pink Himalayan salt

1/2 cup maple syrup

1/4 cup safflower oil

3/4 cup non-dairy yogurt ( I used The Coconut Cult original)

1/2 cup almond milk

1/4 tsp. vanilla extract

2 cups grated carrots

  • optional 1/4 cup toasted chopped walnuts

Directions:

  1. Preheat oven to 350 degrees. Place all dry ingredients into medium sized bowl: All Purpose Flour, Whole Wheat Flour, millet, baking powder, cinnamon, ginger, nutmeg, and pink Himalayan salt. Whisk well to combine dry.
  2. *Omit Flax and in a separate bowl, add flax to small bowl along with almond milk (stir and let flax mixture sit for 5 minutes)
  3. In a separate bowl, combine wet ingredients: maple syrup, safflower oil, non-dairy yogurt, almond milk, and vanilla. Add flax/almond milk mixture and whisk until throughly combined.
  4. Create a well, and add wet to center. Fold dry into wet until lightly incorporated. Then fold grated carrots into mixture but do not over mix.
  5. Line a muffin tray with liners. Divide muffin mix into 12 muffin liners. Bake for 11 minutes at 350, then rotate and bake an additional 11 minutes at 350 or until center comes out clean.

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Collard & Millet Croquettes with Corn Hollandaise Sauce

These GF croquettes are a wonderful accompaniment with sautéed kale and fingerling potatoes.  Millet is such a great alternative for those on a gluten-free diet. With its sweet and mild taste, you’ll often see it offered as a hot cereal.  It is commonly seen in bird seed.  But, this wonderful grain is  not just for the birds.  Millet is high in copper, maganese, magnesium and phosphorus, and iron.

CROQUETTES:

1 Tbsp. olive oil

1/4 cup of sliced leeks

1/4 cup sliced collard greens

1 clove garlic

1/4 cup yellow squash diced

3 cups cooked millet

2 Tbsp. parsley minced

2 Tbsp. nutritional yeast (there are both GF and non GF varieties, make sure you buy the correct one if you do this GF)

2 heaping Tbsp. flax-seed meal

1/4 cup water or vegetable broth

salt and pepper to taste

parchment paper

CORN HOLLANDAISE SAUCE:

15 oz. of fresh or canned organic sweet corn

1/2 cup water

1 Tbsp. lemon juice

1/4 tsp. Dijon mustard

1 tsp. tabasco

salt and pepper to taste

cheesecloth or fine mesh strainer

DIRECTIONS:

For the Croquettes: Pre-cook millet in a pot and set aside to cool. In a skillet, heat oil and saute leeks, collards, garlic, yellow squash, parsley until softened. In a bowl, combine cooled millet with the sautéed vegetables and add nutritional yeast and flax-seed meal. Add water or vegetable broth.  Salt and Pepper to taste. Mix well.  Form patties and  allow to refrigerate for 1 hour to thicken up on a sheet pan lined with parchment. To bake croquettes, set oven to 350 for 30 minutes.

For the Corn Hollandaise Sauce: Take 15 oz. of corn (either canned or fresh) and cook for 5 minutes.  In a blender, blend the corn along with 1/2 cup water until mix is pureed. Remove blended corn and using a fine mesh strainer or cheesecloth, strain the pureed corn into a sauce pan. This allows for the husk on the corn to be removed and for the sauce to be smooth.  In the saucepan, heat the hollandaise on low for 15 minutes or until it thickens. This mix will naturally thicken because of the natural starch and sugar. Because of this, you need to stir it throughout the 15 minutes of heating to prevent sticking to the bottom of your saucepan. Add lemon juice, Dijon, tabasco, salt and pepper.  Whisk again.