Enjoy gluten-free and corn-free “cornbread” muffins made with millet, almond, and cassava flours. A delicious and wholesome alternative.
Delicious and Allergen-Friendly Muffins for Everyone to Enjoy
Millet flour is a fantastic alternative to cornmeal in muffins, creating a unique and delicious twist. These Millet “Cornbread” Muffins are made with coarse ground millet, almond flour, tapioca starch, cassava flour, and a blend of other ingredients. The addition of puréed squash gives them a moist and flavorful texture, perfect for pairing with butter and jam or enjoying with a bowl of chili.
To make these muffins, simply mix the dry ingredients together in one bowl and the wet ingredients in another. Combine the two mixtures, scoop the batter into muffin tins, and bake at 350 degrees for 18-20 minutes. For mini-muffins, bake for 15-18 minutes. The result is a gluten-free treat that will satisfy your cravings for something hearty and comforting.
Golden Millet Muffins: A Delicious Twist on Traditional Cornbread
Tonight we are making chili for dinner and I’m going to make up a recipe to go with it I want to make cornbread es muffin because muffins are easier to store if there’s leftovers and also easier to release because we’re not using conventional cornbread ingredients in fact there’s no corn in this at all in place of cornmeal I miled some Millet.
Grain uh you can also buy this already ground and I’m starting out by roasting this squat which I thought I was going to use in some chili but as you can see I was really checking it out up close it looked really dry and old so I didn’t think it’d be good for that but I thought I’d roast it up anyway and I ended up adding it into these.
muffins all my ingredients out here in an attempt to make this easy and quick cuz I want to get into the oven one and a half cups milet I will link the recipe below the inspiration recipe I.
Changed a few things added a few things but if you’re curious for the other one can put that below too this was in the freezer it’s a little clumpy so that was a cup of almond flour a qu cup of tapioca starch I imagine you could use any starch here um Arrow root.
Powder um corn starch maybe of course we’re trying to avoid corn so 1/4 cup tapa starch a/4 cup cassaba flour which is a nice one: one substitute for allpurpose flour so you could use that should you have a problem with corn.
But not wheat I have a problem with both half a teaspoon baking powder half a teaspoon baking soda 1/4 teaspoon salt so that’s all of my dry ingredients I love the Millet as a substitute for corn gives us the right color and sometimes appearances or.
Everything and I don’t know it just it feels like corn somehow to me uh maybe it’s the right has the right texture it’s possible to get it to that same um cornmeal type of texture and I like the flavor too I’m just crumbling up some of those.
Clumps of almond that flour is kind of that almond flour is kind of old and I keep it in the freezer so it sticks together a little bit okay now let’s get our wet ingredients so here I am using that squash that I baked that I thought I was acorn squash I thought I was was going.
To use it in my chili dinner which I’m making tonight right now um and it seemed very dry so instead I mixed it I blended it with cafir for the liquid portion of this recipe it’s pretty thick so if this batter is way too thick I might add some water or I could add any kind of U milk.
In my case dairy free so almond milk or cashew milk or coconut milk but water is just as easy or I could use more cafir but cafir is a little thick okay so one cup cir and this cafir will give the acid to react with the baking soda and powder.
The baking soda I guess the powder has its own acid one egg a/4 cup oil in this case I used lard and just melted it so you can use any kind of liquid or solid fat if it’s a solid fat um just melt it first I have a lot.
Of lard and I thought a bacony flavor in corn muffins would be fine I’ll use the same tablespoon I used to measure the lard to measure the honey that comes right out and one teaspoon of vanilla smells so good I’m going to use one more egg that was a small egg I.
Had and the squash makes things thicker so more liquid is good and I don’t think it hurts to have more binding elements in a recipe that doesn’t have any gluten so I did end up adding some water and this is the consistency I got to it was.
perfect
