Berrilicious Millet Muffins

20 - 25 min

12 muffins

Gluten-free millet is a tiny, round ancient grain with a mildly sweet and nutty flavour; it’s available in white, gray, yellow, and red varieties. Add it to muffin, pancake, waffle, and cookie batters for a flavourful crunch.

Ingredients

  • 2 cups gluten-free, or all-purpose flour
  • 4 cups superfine brown rice flour
  • 1 1⁄3 cups potato starch (not potato flour)
  • 2⁄3 cup tapioca flour (also called tapioca starch)
  • 1⁄2 cup sugar
  • 1⁄3 cup millet
  • 2 tbsp Summer Berry Sweet Dip Mix
  • 2 tsp baking powder
  • 2⁄3 cup unsalted butter or coconut oil, melted
  • 1⁄2 cup milk, soy milk, or coconut milk
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup frozen berries
  • 2 tbsp Summer Berry Sweet Dip Mix

Preparation

  • Preheat oven to 375° F (190° C).
  • In a large bowl, combine first five ingredients.
  • In a separate bowl, combine butter with milk, eggs, and vanilla. Stir in frozen berries.
  • Pour over dry ingredients. Fold together until combined. Don’t overmix.
  • Place a lightly oiled Muffin Maker on a Sheet Pan; fill each cup with 1⁄4 cup batter.
  • Sprinkle with Summer Berry Sweet Dip Mix. Bake for 15–20 minutes, or until an inserted toothpick comes out clean.

Nutritional Information

Per serving: Calories 250, Fat 12 g (Saturated 7 g, 0.3 0 g), Cholesterol 70 mg, Sodium 70 mg, Carbohydrate 32 g (Fiber 2 g, Sugars 10 g), Protein 5 g.

Tips

Replace 1⁄4 cup flour with Epicure Power Up Vanilla Protein Blend to increase protein.

Tips

Replace 1⁄4 cup flour with Epicure Power Up Vanilla Protein Blend to increase protein.