Sunday, December 4, 2011

gingerbread millet muffins

gingerbread millet muffins

christmas trees, sugar cookies and gingerbread men - i love this time of year

what better way to kick off the holiday season than with a gingerbread muffin

shh... can you keep a secret?

you won't believe it, but this muffin is healthy
- perfect to balance out the million cookies and treats that i am bound to indulge in everyday leading up to christmas

a muffin with holiday flavors - made with a little birdseed
(millet- bet you didn't know it was for the birds too!)

totally a hippy muffin

gingerbread millet muffins

millet adds a unique texture - i feel super healthy when i eat these muffins

so i treat myself to two muffins on occasion instead of just one

gingerbread millet muffins

millet can also be used in hot cereals and as a replacement for rice or other similar grains

 millet is also gluten free

gingerbread millet muffins

ginger, allspice and cinnamon are added to the base

important note: your house will begin to smell like christmas and you will feel the sudden urge to belt out christmas carols in which you only know half the words too so you begin to hum the the parts you can't remember and dance around the room with your orange cat

gingerbread millet muffins

a mixture of yogurt, molasses and sugar are added to the dry mix

turning your batter into a pretty shade of caramel

gingerbread millet muffins

batter is then scooped in generous 1/4 cup increments into your muffin pan

you are more than half way to a warm delicious muffin

gingerbread millet muffinsgingerbread millet muffins

baked until golden and the tops begin to crackle

honestly, is that even a word? crackle, hmmm i will definitely have to google that one

gingerbread millet muffinsgingerbread millet muffins

my favorite way to enjoy these muffins is with a bit of orange butter & orange marmalade

gingerbread millet muffinsgingerbread millet muffins

bake these muffins and invite a friend over for morning tea

or bake a batch for your neighbor

gingerbread millet muffins are the perfect muffin
a little sweet, a little healthy all rolled into one

Gingerbread Millet Muffins
makes 12 muffins

you will need:
  • 2 1/4 cups flour - i used 1 cup whole wheat & 1 1/4 cup spelt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup millet
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 cup plain soy yogurt
  • 1/3 cup molasses
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • preheat oven to 350* - line a muffin tin with paper liners
  • combine dry ingredients in a medium bowl
  • in a small bowl combine soy yogurt through vegetable oil, whisking until well combined
  • add wet ingredients to dry, mixing until well combined
  • add a heaping 1/4 cup of batter to each muffin liner
  • bake the muffins in the top third of your oven,  bake until the tops are cracked and golden brown - approximately 15 minutes
  • cool on a wire rack




  1. These look and sounds soo good - especially with their crackly tops :)
    I love the smell and taste of gingerbread but never really thought to turn it into muffins! I'm wondering if other grains like quinoa would work in place of the millet

  2. Thank you for stopping by Genevieve - I am sure other grains would work just as well, if you try it out with quinoa let me know how it turns out! have a super cute blog too, just became a follower!

  3. Aw thank you! I will definitely let you know if I try them - hopefully soon!

  4. BAHA! A total hippy muffin. Well then, sign me up because I only eat the hippy kind :) These look great and I am loving the millet in them--how creative!

  5. Thanks Cara - hippy muffins all they way, tasty and pretty hippy muffins at that!

  6. I just made them this morning...YUM! Loved them! The quinoa seemed to work just fine...I would definitely post my version on my blog soon, if you don't mind!

  7. Absolutely Genevieve, I would love to see your version of these muffins!

  8. I love gingerbread and I love how you put in the millet. I've used quinoa in baking and it adds such a nice texture...I will need to try using the millet. Have you tried subing the oil with something like oil or even more soy yogurt?

    1. I have not tried subbing out the oil, let me know if you end up trying the recipe without oil and how it goes!

  9. I'm so glad you posted these! Just more of your brilliance I missed in my pre-blogging days. Thanks for linking it up!

    1. I am so happy you like these- they are one of my favorite breakfast muffins!


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