Millet Muffins with Blueberries (Flourless)

Millet works wonderfully in baked goods, adding structure and a nutty flavor. You can use cooked millet for a moist texture or ground millet (millet flour) for a light texture.

These muffins are incredibly moist because we use cooked millet instead of flour. They are naturally gluten-free and full of protein.

Ingredients:

• 2 cups cooked and cooled millet

• 2 eggs

• 100 ml Greek yogurt (or thick sour cream)

• 3 tablespoons honey or maple syrup

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 100 g blueberries (fresh or frozen)

In a bowl, mix the eggs, yogurt, honey, and vanilla.

Add the cooked millet and baking powder. Mix with a whisk (leave a few grains of the millet whole for texture). Gently fold in the blueberries.

Pour the mixture into a muffin tin.

Bake at 180°C for about 20-25 minutes, until golden and firm to the touch.

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