Pumpkin Millet Muffins

Ingredients

Directions

1. 1

   In large bowl, whisk eggs, oil, buttermilk, and sugar.

2. 2

   Mix in vanilla & pumpkin.

3. 3

   Stir in oats.

4. 4

   Toast millet until lightly browned and fragrant in small dry skillet over high heat, about 3 minutes. Add 2 tablespoons of pumpkin seeds during last minute.

5. 5

   Cool abit then stir into egg mixture.

6. 6

   Into medium bowl, sift two flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

7. 7

   Fold into egg mixture. (Don't overmix or muffins will be dry and tough.).

8. 8

   Generously fill greased 12-cup non-stick muffin tin with batter (muffins will have large tops). Sprinkle tops with remaining 2 tablespoons pepitas.

9. 9

   Bake in preheated 350F oven 25 minutes or until inserted toothpick comes out clean.

10. 10

    Set tin on wire rack to cool to room temperature.