Plum millet muffins from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole spelt flour four sprouted spelt flour, soy milk for almond milk, and coconut oil for olive oil.

  • dinnermints on July 31, 2016

    At first, these muffins made me cranky. Soaked millet does not seem to cook up any differently than unsoaked millet except that it involves an extra step, and then 1/4 cup millet just makes 1 scant cup cooked; not 1 cup + 2 T as the recipe indicates. 1/2" seemed too big a slice for the plums, so I quartered them and sliced them a bit thinner. Ten muffins always bothers me: if you're going to the trouble of making muffins, fill up the pan, ferchrissake. And I didn't notice at first that these muffins were vegan; I was just trying to use up some sprouted spelt flour that's been sitting in my pantry. So I was prepared for these muffins to be a disaster. But, well, they were delicious. They weren't like your usual muffin - too moist to split and butter, as my husband tried to do - but I liked the different texture, which did seem decadent as the author described. And I'm guessing vegan baked goods maybe often end up with this texture.

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