This recipe was modified from the recipe which my daughter's Kindergarten class would make each Thursday. After school on those days, I would only hear "Please, Please make those muffins for me, mama!" After her teacher shared the recipe at the end of the year, I had my work cut out.
I love this recipe because not only is it full of goodness, but it uses only maple syrup to sweeten. I have modified it in many ways, but this is my favorite so far. Adding zucchini and making it partially gluten free are the main changes. You could also easily make this completely gluten free. I did not only because I ran out of xanthan gum, essential (I think?) for the gluten free flour I use (Bob's). The balance of the flours used adds some variety of flavor and the millet adds the crunchiest little texture.
You can also make this using only whole wheat flour (just substitute the 2 cups gluten free flour 2 more cups of whole wheat flour).
Feel free to substitute anything else that sounds good in place of the zucchini (blueberries, carrots, etc.)
Zucchini Millet Muffins
1 cup butter
1 1/3 cup maple syrup
1 cup milk
2 1/2 tsp. vanilla
1 cup whole wheat flour
2 cups Bob's Gluten Free Flour
1 cup cornmeal
2 1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 cup millet (uncooked)
2 small-medium sized zucchinis grated (approx 1 1/2 - 2 cups)
Preheat oven to 350 degrees. Grease muffin tins (or use silicone cups).
Melt butter on stovetop, cool and mix in the maple syrup, eggs, milk and vanilla in standup mixer or thoroughly by hand.
In a separate bowl, mix the dry ingredients except the millet.
Add dry to wet, then add millet and zucchini, and mix for about a minute or two.
Scoop into muffin tins and make for 25 minutes.
*NOTE: This recipe makes approximately 3 dozen muffins. Adjust accordingly or share with your friends and neighbors!*
It is also suggested to have a cute little helper to do the cracking, the mixing and the scooping (and the munching!)