I’ve been making these lovely, low sugar, crunchy muffins all year at the retreat center I’ve been working at. Considering that I’ve been making breakfasts all year, I’ve gotten pretty good at vegan quick breads (it’s a vegan kitchen). I now have a well-developed stash of recipes of (what I like to call) ‘meditation muffins.’ The retreat center I work at hosts silent, contemplative retreats…
These muffins are super yummy and the roasted millet adds some great flavor and texture. I didn’t put the word ‘organic’ in my recipe because — ahem (clear my throat) — I imagine you are already doing this. Of course, you can down-size the recipe, unless you’ve got 24 mouths to feed! Enjoy!
Cherry Millet Muffins
*makes 24 muffins
4 cups whole wheat flour
2 teaspoons salt
3 teaspoons baking powder
2 teaspoon ginger powder
2 teaspoon cinnamon powder
1 ½ cup pan roasted millet
½ cup raw sugar
1 cup almond milk
1 cup cherry water (from soaking the dried cherries)
2 tablespoons flax seed in 2-3 tablespoons water
3 teaspoons vanilla
½ cup olive oil or coconut oil (coconut preferred!)
2 cups dry black cherries (soak overnight)
The night before: Mix flax and water in jar, shake and put in fridge. Put cherries in jar of water and soak overnight (save cherry juice).
The day of: Preheat the oven to 375 degrees. Prepare your muffin pans, and lightly grease. Roast millet and place in bowl. Drain cherries and put aside cherry water; chop cherries. Combine the flour, salt, baking powder, spices, and sugar in a bowl; add the millet and thoroughly blend all ingredients. In another bowl, mix the milk, cherry water, flax seed mixture, and vanilla. Add this wet mixture and the oil to the dry mixture and gently stir until all ingredients just barely are mixed (don’t over mix).
Fill the muffin trays and bake for 25-30 minutes, or until lightly browned. Remove from oven and let cool for 5-10 minutes.