I was asked for a couple recipes today, so I figured I better post them here for posterity.
While the boys were making booby traps for crocodiles in the river today, our friend Emily, and her son Sully came by. Emily mentioned having a surplus of millet, so I suggested making crunchy millet muffins.
Crunchy Millet Muffins
2C unbleached all-purpose flour
.5 tsp salt
1.5 tsp baking powder
.75 tsp cinnamon
.75C uncooked millet
.33C packed brown sugar
1 large egg
1.5tsp vanilla extract
4 Tbl unsalted butter, melted
Preheat the over to 375 F. Spray muffin cups with nonstick spray or rub with butter.
Combine flour, salt, baking powder, and cinnamon in a medium-sized bowl. Add the millet, then crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended.
Measure the 1 cup milk in a 2-cup measure. Add the egg and vanilla and beat gently with a fork or a small whisk until smooth.
Slowly pour this mixture, along with the melted butter into the dry ingredients. using a spoon or rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t overmix, a few lumps are ok.
Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 full. For larger muffins, fill them up to the top.
Bake in the middle of the oven for 20 to 30 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving (or don’t).
Tonight, we had a couple friends over for dinner. Henry grilled salmon and asparagus. The salmon had my secret glaze, and everyone loved it. The secret is that it’s not my recipe at all, but one I found in Sunset a few years back.
Here’s the recipe for Indian Glazed Salmon. So delicious. Instead of baking it in the oven, Henry grilled it.
As long as the grill was out, we figured we might as well grill up some dessert. I looked to Sunset again for grilled strawberry shortcake kebabs. Only, I added pineapple to the strawberries and shortcake. I’m creative like that.
So, there you have it–three great recipes.