Honey Buttermilk Millet Muffins

I think I’ve finally got this one perfect and ready for post, just the right amount of sweet, moist but crunchy and the unique buttery cream flavour of butter milk.  Watch these muffins carefully to not over brown or burn, honey tends to do that.  Next, I’ll work on making them gluten-free!

If you prefer a sweeter muffin you can add 1/4 of brown sugar.

325 degrees
Dozen muffin pan lined with large cups and sprayed with cooking spray
Large bowl:
1              cup Millet (uncooked)
1              cup all-purpose flour
1              cup wheat flour
1              teaspoon baking soda
1              teaspoon baking powder
1/4         teaspoon sea salt
Medium bowl:
1              cup Buttermilk
1/4         cup Sunflower Oil
1              large Egg
1/2         cup Honey
1/4         cup Apple Sauce
1              teaspoon Vanilla
1              tablespoon raw sugar

Combine Dry, stir wet.  Add wet to dry and mix well.  Divide by 12 muffin cups and sprinkle with raw sugar.

Bake for 25-35 minutes.

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