Metropolitan Millet Muffins

Many years ago, I was having a lovely lunch with a coworker at the Metropolitan Bakery in Philadelphia. We had these delicious muffins, which I immediately replicated in my home kitchen upon my return.

Metropolitan Millet Muffins
Metropolitan Bakery

1 cup millet
2 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3 large eggs, slightly beaten
1/4 cup milk
1 tablespoon vanilla
1 1/2 sticks (3/4 cups) unsalted butter, softened
1 cup brown sugar, packed

Preheat oven to 375 degrees F. Butter 12 1/2 cup muffin cups.

On a baking sheet toast millet in one layer in the oven until lightly golden, 3 to 4 minutes. Cool millet completely.

Into a medium bowl sift together flour, baking powder, baking soda, and salt. Stir in the millet. In another small bowl stir together the eggs, milk and vanilla. Set aside. Cream well the butter and brown sugar until light and fluffy. Alternately beat in the flour and milk mixtures, beginning and ending with the flour. Do not over beat. Spoon batter into prepared cups and bake until golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool muffins 5 minutes before turning out. Serve warm or room temperature with fruit preserves.

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