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Cheddar & Three-Pepper Millet Muffins

April 11, 2012

I often forget that baking doesn’t always mean sweet. It doesn’t have to mean cookies, scones, cakes and pies. But whenever I have a chance to get my hands into some flour and butter, I always tend to add sugar. But cheese! What about cheese? Herbs, spices, greens and vegetables? Salt and heat and umami? With sugar on a temporary hiatus, it was high time to delve into the savory baking realm again.

These Cheddar & Three-Pepper Millet Muffins have rekindled my love for savory treats. Yes, these are definitely a treat. Studded with sharp cheddar, topped with crunchy millet, not to mention the smoky heat from three types of pepper. That’s right, there’s cracked black, chipotle, and ancho peppers in these muffins–but don’t worry, they won’t burn your mouth off! The three peppers balance each other out, a bit smoky, a bit sweet, and slightly warming. Needless to say, these muffins would be the perfect companion of a bowl of chilli.

As for myself, I’ve been enjoying them at breakfast, smeared with a little butter, served alongside some soft scrambled eggs (with a little more cheddar on top!). That’s a meal to fill your tummy and start your day off right.

Cheddar & Three-Pepper Millet Muffins

© Copyright 2012 Carly Sullivan, Tart to Heart

Yield: 10 muffins

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup millet flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp coarse cracked black pepper (reduce the amount to 1/2 tsp if finely ground)
  • 1/8 tsp chipotle chili powder
  • 1/8 tsp ancho chili powder
  • 1/2 cup shredded sharp cheddar cheese, plus extra for topping
  • 1 1/4 cups buttermilk
  • 1/3 cup olive oil
  • 1 egg
  • About 1 Tbsp whole millet seeds, to top

Directions:

  1. Preheat the oven to 350°F. Grease a muffin tin and set aside.
  2. In a large mixing bowl, combine the flours, leaveners, salt and spices. Add the cheese and toss to coat the cheese in the dry mixture.
  3. In a separate small bowl, whisk together the buttermilk, oil and egg. Add the wet ingredients to the dry ingredients and fold together gently until smooth.
  4. Scoop the batter into the prepared muffin tin. Top with a sprinkling of cheddar cheese and the millet seeds.
  5. Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool a couple minutes before removing to a wire rack to cool completely. Eat warm with a dab of butter and enjoy!

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6 Comments leave one →
  1. April 11, 2012 7:25 pm

    Beautiful muffins. Beautiful photos.

  2. April 11, 2012 7:52 pm

    These look amazing with the cheese and millet sprinkled on top! I must try to make these some time.

  3. April 12, 2012 4:47 am

    Sounds tasty. Would like a batch of these with a nice bowl of chili.

  4. Jean-François permalink
    April 12, 2012 11:56 am

    These sound and look great. I’ll take cheddar and peppers over sugar any day.

  5. April 12, 2012 1:21 pm

    I ought to do away with sugar for a while too. Hmm. These sound amazing – cheese and pepper go so well.

  6. April 13, 2012 5:58 am

    If those are half as good as they look….then they shouldn’t be legal…..

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