This week's recipe looks suspiciously similar to last week's recipe.
What can I say?
I've got muffins on the brain, ya'll and you can't stop this train of goodness. Unless of course you decide not to bake up a batch of these and that would just be a crying shame.
[Let me not segue at all into the next sentence. No transition. Nope. You're on your own here.]
So it's been a pretty interesting day thus far. Everyone in my neck of the woods is all sorts of excited. (Yes, I'm harkening back to my Ozark County dialect. Grammatically incorrect or not, I stand by it.) All sorts. We're supposed to get nicked by this big, "historical, powerhouse" winter storm. As of this morning, that meant we could get anywhere from 1.4" of snow to 16" of snow. That seems like quite the gap in difference to me, but I guess no one is paying me to give the weather forecast.
So we'll see. It's snowing ever-so-lightly as I type this, but I went ahead and carried in firewood. And the truck has a full tank of gas. And I ran to Tractor Supply after work for a few supplies. And then made the unfortunate mistake of going to the grocery store. I really thought I could sneak in and out all quick-like, but ho ho ho...no.
Also, it should be noted that I was extremely tired when I made these and somehow I misread the ingredient list and wound up using Greek yogurt instead of regular yogurt. And they turned out beautifully despite that fact. So whichever you've got in the fridge will work.
Anyway, let's bring it back around to these muffins, shall we? These muffins are perfect for a day like today. Bright and just a little bit lemony and just barely sweet. Oh, they are so good. And the millet gives them such a nice little crunch. Be sure you use whole wheat pastry flour on this one - it makes a world of difference in texture. The pastry flour keeps these on the lighter side while still giving you a sense of substance.
I borrowed this recipe from a cookbook I've had for ages but was recently reminded of its existence when a sweet gal at work brought me a taste of one of the recipes she cooked up from one of its pages. I went home and dug it out and started flipping through the pages feeling inspired all over again. Super Natural Every Day by Heidi Swanson is such a keeper. If you're trying to transition to a natural, complete, and wholesome way to cook, she's your girl. Her recipes are fantastic and I love her photography and eye for styling.
And because no recipe around here would be complete without a weird sidenote of some kind, I should also tell you that at one point when I was deep in concentration photographing the muffins for this post, I realized that Middy was licking my leg. I looked down to discover that I had somehow or another dropped a pat of butter into the top of my snowboot and she had happily discovered it there.
Oh, life with my messy, harebrained self and three goofy dogs.
1. Preheat oven to 400 degrees.
2. Grease muffin pan or line with paper liners.
3. Whisk together flour, millet, baking powder, baking soda, and salt in a large bowl.
4. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth.
5. Add the wet ingredients to the dry and stir until the flour is just incorporated.
6. Divide the batter among the muffin cups, spooning batter into each one, filling it a bit below the rim.
7. Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan.
8. Turn the muffins out of the pan to cool completely on a wire rack.
Happy Monday, friends! I hope you are warm and snug and happy wherever you are.
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann