Lindsey also made some millet muffins
2.5 cups whole wheat pastry flour
1/3 cup raw millet
1 teaspoon aluminium-free baking powder
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1 cup plain yogurt
2 large eggs, lightly beaten
1/2 cup barely melted unsalted butter
1/2 cup honey
Grated zest and 2 Tb juice of 1 lemon
Preheat oven to 400F with the rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.
Whisk together flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together yogurt, eggs, butter, honey, and lemon zest and juice until smooth. add the wet ingredients to the dry ingredients and stir until flour is just incorporated. Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling a bit below the rim.
Bake for about 15 minutes, until the muffins are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.