Category — Breakfast

Late last week I had a craving for cinnamon rolls. This craving had gone on for several weeks, but every time I was out Christmas shopping at the mall, I made the decision not to cave and buy one, even though they smelled so good…

Luckily when the craving just had to be satisfied, I did a quick web search and found this “Easy No-Rise Cinnamon Rolls” recipe from The Happy Housewife. It was a great instant gratification recipe since I didn’t have to wait for the dough to rise, and it called for no oil, shortening, or refined sugar, like many other recipes I found.

I needed the whole cup of milk, and I found it only made 8 rolls, which surprised me. I used a 9″ round cake pan and it didn’t fill the whole pan, but I was able to line the pan with them and when they baked they spread out and touched each other. Before I put the rolls in the pan, I greased it with a little bit of butter and sprinkled some brown sugar and cinnamon in.

I only needed to bake them for 16 minutes, and they were yummy drizzled with some leftover royal icing I had from making Christmas Cut-Out Cookies!

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Ever since I bought some millet to experiment with in order to write my upcoming “Great Grains” post about the little-known grain, it has been staring at me from a jar on my kitchen counter, basically daring me to give it a try. I’ve gathered up a few recipes now, but until today, hadn’t tried one…of course, being a baked good AND giving me a chance to try making flour in my VitaMix for the first time locked in this recipe as my first millet experience!

The muffins turned out tasty and not overly sweet, which I like. They are somewhat dense, which surprised me since the original post said they turned out fluffy. I’m guessing the denseness may be because there are no eggs and/or because it didn’t require me to use my KitchenAid–I just beat all the ingredients together by hand, and maybe should have beat them more? Regardless, they are yummy, and I love that they have little tiny banana slices on top! The fact that they are made without any refined sugar, of course, makes me happy too!

A few notes for next time are that I’d like to try it with applesauce instead of oil, and I need some more practice with grinding the flour…there are definitely a few whole pieces of millet in each muffin, but no harm done!

Banana Chocolate Chip Millet Muffins
Adapted slightly from Peas and Thank You.

• 2/3 cups millet
• 1 1/2 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 3 bananas: 2 mashed + 1 for slicing to top the muffins
• 1/2 cup organic turbinado or brown sugar
• 2 Tbsp. canola oil
• 1/2 cup organic milk
• 1 tsp. vanilla
• 1/2 cups organic chocolate chips (I used Sunspire Grain Sweetened Chocolate Chips)

1. Preheat oven to 375 degrees.
2. Measure the millet into a high speed blender (like the VitaMix!), food processor, or spice mill, and grind into a fine texture.
3. Pour into a large bowl and add pastry flour, baking powder, baking soda, cinnamon and salt.
4. Mash bananas and add the oil, milk, vanilla, and turbinado sugar.
5. Fold the wet ingredients into the dry ones and mix.
6. Stir in chocolate chips.
7. Fill your lined muffin cups and top each with a banana slice.
8. Bake for 18-20 minutes.

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These are delicious, healthy muffins that smell so good while baking, you’ll want to try one immediately no matter what time of day it is. I am looking forward to serving these at our Easter breakfast on Sunday morning!

Yield: 18 muffins

Ingredients:

• 1 ½ cup whole wheat flour
• ½ cup oat bran
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• ½ tsp stevia powder
• ¼ cup turbinado sugar
• ¼ pound carrots (2 cups)
• ½ cup shredded coconut (no sugar added)
• ½ cup walnuts
• ½ cup raisins
• 3 large eggs
• ¾ cup greek or goat’s milk yogurt
• ¼ cup coconut oil
• 2 teaspoons vanilla
• 1 Granny Smith apple

Directions:

1. Preheat oven to 375°F and oil eighteen 1/2-cup muffin cups.
2. In a large bowl sift together flour, oat bran, baking soda, cinnamon, and salt.
   
3. Whisk in stevia and sugar.
   
4. Coarsely shred enough carrots to measure 2 cups and chop walnuts.
5. Add shredded carrots and walnuts to dry mixture with raisins and coconut and toss well.
6. In another bowl, whisk together eggs, yogurt, oil, and vanilla.
   
7. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to dry mixture, stirring until batter is just combined well.
   
8. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, about 15-18 minutes.
9. Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.

Muffins keep in an airtight container at room temperature or in refrigerator for 5 days. For longer storage, keep in freezer.

Source: Cameron Rupprecht

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