Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Millet Muffins
NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 14%
CARBS 63G66% OF CAL
4G FIBER29G ADDED1G INTRINSIC28G OTHER30G TOTAL SUGAR
FAT 12G28% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole grain muffins made with oats, millet, and buttermilk. They're hearty, wholesome, and cake-like—good for breakfast or as a snack.
mainamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/3 cups (230g) quick-cooking oats*
- 1 cup (136g) all-purpose flour or gluten-free flour if you are making gluten-free muffins
- 1/2 cup (114g) packed, dark brown sugar (light would probably be just fine)
- 1/2 cup (116g) sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup millet
- 1/3 cup boiling water
At a glance
PER SERVING · TIME 55M
CAL 19%·PRO 14%
CARBS 63G66% OF CAL
4G FIBER29G ADDED1G INTRINSIC28G OTHER30G TOTAL SUGAR
FAT 12G28% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 330mg
- Total sugar
- 30g
- Added sugar
- 29g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.