Spiced Millet and Apricot Muffins
Prep time
Cook time
Total time
Toasted millet gives these muffins a delicious nutty flavour and a crunchy, toothsome texture. I particular like the combination of sweet dried apricots and warm winter spices in these muffins, but feel free to substitute for any dried fruit of your choice - cranberries or blueberries would be especially nice!
Recipe type: Breakfast
Serves: 12
  • ½ cup millet
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cardamom
  • ½ tsp salt
  • 1 cup roughly chopped dried apricots
  • 1 cup plain Balkan-style yogurt
  • 2 eggs
  • ¼ cup canola oil
  • ½ tsp vanilla extract
  1. Preheat oven to 400F. Lightly grease the cups of a 12-cup muffin pan or line with paper liners.
  2. In a small dry skillet, toast the millet for 4-5 minutes, or until lightly golden and fragrant. Remove from heat and let cool for 5 minutes.
  3. In a large mixing bowl, whisk together the flours, sugar, baking powder, cinnamon, ginger, cardamom and salt. Stir in the cooled millet and chopped apricots.
  4. In a second bowl, whisk together the yogurt, eggs, canola oil and vanilla until smooth. Add the wet ingredients to the dry ingredients, and stir until just barely combined. Spoon the batter into the prepared muffin tin, filling the cups almost to the top.
  5. Bake in preheated oven for 12-15 minutes, or until the muffins are golden brown and slightly crackled on top. Let cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling off completely.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/spiced-millet-apricot-muffins/