Free of gluten and full of flavor, these muffins are wholesome and delicious. Spread them with butter and serve next to a pot of soup or as an accompaniment to eggs for breakfast.
- 1-1/2 cup millet flour
- 3/4 cup cornmeal
- 1/2 cup fresh brown rice sourdough starter
- 1 cup cultured milk
- 2 eggs
- 6 tablespoons melted butter
- 1/4 cup honey
- 3 tablespoons molasses
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
12 to 24 hours before you wish to bake the muffins whisk together flours in a medium bowl. Add sourdough starter and cultured milk and mix just until combined. Cover and place in a warm spot for 12 to 24 hours.
When you are ready to bake, preheat the oven to 375°F and butter a 12-cup muffin tin. In a small bowl whisk together the cinnamon, baking soda, baking powder, and salt. In a separate small bowl, beat eggs, then whisk in honey, molasses, and melted butter.
Sprinkle the dry ingredients evenly over the sourdough batter. Now slowly pour in butter-egg-honey mixture with one hand while mixing with the other. Stir just until all of the ingredients are incorporated.
Spoon batter up to the rim of the baking cups. Place tin in oven and bake at 375°F for 20 to 30 minutes or until a toothpick comes out clean when inserted.