Supporting Portland's Vegan, Vegetarian, and Veg-curious Community

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Northwest VEG is a 501(c)(3) non-profit organization based in Portland, OR that works to educate and encourage people to make vegan choices for a healthy, sustainable, and compassionate world.
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Blueberry Millet Lemon Corn Muffins

January 31, 2011

These muffins are moist, lightly sweet and with a hint of lemon. Millet is packed with fiber, B-complex vitamins, iron and much more. You can have fresh millet flour ground in your blender in minutes!

  • 2 1⁄2 cups millet flour*
  • 1⁄2 cup evaporated cane juice (or other dry sugar)
  • 1 Tablespoon baking powder
  • 1⁄2 teaspoon salt

  • 1⁄2 cup almonds (or other nuts)
  • 1 1⁄4 cups water
  • 1 apple (cored and chopped)
  • 1 cup corn kernels (fresh or frozen)
  • 1⁄4 cup lemon juice
  • 1 cup blueberries (fresh or frozen)

  1. Preheat the oven to 350 degrees F.
  2. Lightly oil a 12-muffin tin or two 8.5 x 4.5-inch (or similar size) loaf pans.
  3. In a bowl, combine the first four dry ingredients.
  4. In a blender, blend the almonds into a coarse flour. It's ok if it all sticks together.
  5. Add the wet ingredients to the blender (except blueberries) and blend until smooth.
  6. Pour the blended ingredients into the dry ones and mix thoroughly.
  7. Mix in the blueberries. The batter will be very loose. Carefully spoon it into the muffin tins or loaf pans.
  8. Bake for 30-35 minutes (muffins) or 45-55 minutes (breads) or until golden on top. Allow to cool for a few minutes before moving to a wire rack to finish cooling.
*To make your own millet flour, place 1 1/4 cups of millet in the blender and blend 20-30 seconds. Repeat. This should render about 2 1/2 cups flour.

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