Millet "Cornbread" Muffins

Beautiful gluten-free, corn-free muffins. We have them next to a bowl of chili or on their own with plenty of butter or ghee.

I love millet as a substitute for corn. It's the right color and has the right feel if it is coarsely ground. It has it's own pleasant flavor that works well here.

See these muffins made at 'How Chandra Does Food' https://youtu.be/u8GHp4qoAqA

Ingredients:

1.5 cups millet, coarse ground

1 cup almond four

1/4 cup tapioca starch

1/4 cup cassava flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup any milk (I used a blend of kefir and roasted acorn squash)

2 eggs

1/4 cup oil or melted fat (I used lard)

1 tbsp honey

1 tsp vanilla extract

water or more milk as needed to achieve thick, but pourable consistency

Combine dry ingredients in a large bowl. Combine wet ingredients in a medium bowl. Add wet into dry and mix to combine. If batter is too thick, add more milk or water. Scoop into muffin tins.

Bake at 350 degrees for 18-20 minutes. Bake mini-muffins for 15-18 minutes.