Pumpkin Millet Muffins

Pumpkin Millet Muffins

inspired by Cascadia Bakery

2 cups w.w. pastry flour

1/2 cup rolled oats

3/4 cup brown sugar

1 cup buttermilk

1/3 cup canola oil

2 large eggs 

1 can pumpkin puree

1/2 cup millet

1/4 cup pumpkin seeds

3 tsp baking powder

2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp ground nutmeg

Directions:

1. Preheat oven to 390F

2. In a bowl, beat together eggs, sugar, milk, oil, vanilla

 and pumpkin puree, stirring until the lumps are removed

3. Stir in rolled oats

4. Toast millet in a dry skillet over medium to medium-high heat until lightly browned

5. Add toasted millet and pumpkin seeds to wet ingredients

6. In a separate bowl, mix the dry ingredients

7. Gently pour wet ingredients into dry

8. Fold together, remembering not to over mix

9. Scoop + over flow batter into muffin tins

10. Top with extra pumpkin seeds

11. Place in oven and reduce temperature to 360F

12. Bake for 25-30 minutes

13. Remove and let cool 

serves 9