Sprouted Millet Herbed Muffins
  • 3cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
  • 2cups whole organic buttermilk
  • 3 organic or pastured eggs, lightly beaten
  • 1teaspoon sea salt
  • 2teaspoons baking soda
  • 1/4cup organic butter, melted
  • 1 1/2teaspoons dried dill
  • 1teaspoon dried tarragon
  • 1/2teaspoon each, dried oregano, basil, and thyme
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes

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.