Millet and Oat Pecan Muffins (GF)

 

Here are some delicate little muffins with great flavor.  They are gluten free for anyone that needs or desires that in a baked good.  I have made these with sorghum, brown rice, and oat flour, and I prefer the ones made with the sorghum and oat flours.

 

Kiddo says these are very nice with tea, and I love them warm, with a nice spread of butter.

Millet and Oat Pecan Muffins
makes 7 muffins

3½ tbsp (~43g) olive oil
⅜ cup (80g) light brown sugar, lightly packed, sifted for lumps
1 large egg
1 tbsp sour cream or Greek yogurt
½ tsp King Arthur Pure Vanilla Extract
½ cup + 2 tbsp (85g) millet flour
½ cup (69g) sorghum flour, or oat flour ~50g
1 tbsp (10g) arrowroot flour
½ tsp salt
¼ tsp baking soda
¼ tsp baking powder
¼ tsp xanthan gum
⅜ cup (85g) milk
½ cup (55g) chopped, toasted pecans, divided
Demerara sugar, for topping

Preheat the oven to 375°F.  Grease a muffin tin or line the wells with baking papers and grease the insides of the papers.

In a large bowl, whisk together the oil and brown sugar.  Mix in the egg and sour cream, then add the vanilla.

In a separate bowl, whisk together the millet flour, sorghum or oat flour, arrowroot, salt, baking soda, xanthan gum, and baking powder. Add to the egg mixture, mix briefly, then add the milk and mix until the batter is evenly combined. Scrape the bowl, set aside 2 tablespoons of the nuts, and stir in the rest.  Let the batter rest for 10 minutes before you portion it.  Batter will be more thin than typical muffin batters.

Scoop the batter into the prepared muffin pan, filling the wells two-thirds full.  Sprinkle the tops with the reserved nuts and some Demerara sugar.

Bake the muffins for 16 to 18 minutes, until the edges are golden brown and a toothpick inserted in the center of a muffin comes out clean.  (Do not overbake, muffins are done at 200ºF internal temperature.) Remove from the oven and cool in the pan for 5 minutes before tipping the muffins out of the pan and transferring to a rack to finish cooling completely.

Store any leftovers in a well sealed container at room temperature for several days; freeze for longer storage.

Nice, moist crumb, as long as they are not overbaked.

Here are some more muffins for your Monday:

• Cereal Milk Muffins from Karen's Kitchen Stories
• Cheeseburger Mini Muffins from Jolene's Recipe Journal
• Millet and Oat Pecan Muffins (GF) from A Messy Kitchen
• Savory Cottage Cheese Breakfast Muffins from A Day in the Life on the Farm
• Strawberry Jam Muffins from Food Lust People Love
• Sugar Free Sourdough Banana Apple Muffins from Zesty South Indian Kitchen