3cupssprouted millet flour (can use wheat flour or a ½ and ½ combination)
2cupswhole organic buttermilk
3organic or pastured eggs, lightly beaten
1/4cuporganic butter, melted
1 1/2teaspoonsdried dill
1/2teaspooneach, dried oregano, basil, and thyme
In a large bowl mix flour and buttermilk into a batter.
Thoroughly blend in remaining ingredients.
Pour into well-buttered muffin tins or use muffin liners.
Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.