I hadn’t baked anything in over a year. My body doesn’t really like a lot of grains so I don’t often get the urge to bake but the other morning I woke up and wanted corn bread. It was a little weird since I’m not really even a fan of cornbread. I thought I might try a different take on cornbread and use some millet that I’d had hanging around. As soon as I pulled these babies out of the oven I was in love. I was so eager to taste them I burned my mouth in the process. Whether it’s because I haven’t had fresh homemade muffins in a long time or these truly are amazing that’s for you to decide.
They sure perked up a blustery week in raincity. These muffins go well with fresh berries for something sweet or for a more savory option I served them with a coconut dill ‘sour cream’. We served them at a lunch party and our wheat and dairy loving friends couldn’t believe there wasn’t eggs, butter, or wheat! They taste best warm so heat them up again the next day in the toaster oven for 5 min before serving.