The Grillmaster is a sucker for anything with “rum raisin” in the title. Favorite ice cream? Rum Raisin. Favorite bread pudding? Rum Raisin. You get the idea. As I read through Annie Mahle’s book Sugar & Salt: A Year at Home and at Sea marking recipes I wanted to try, I knew what I’d be making first as soon as I hit page 99 – Millet Rum Raisin Muffins.
If you aren’t familiar with millet, it’s a nutty-flavored grain that is gluten-free. It’s a good source of protein, B vitamins, thiamin, riboflavin, niacin, and folate. One-quarter cup of millet has approximately 33g of carb.
I made these delectable Millet Rum Raisin Muffins twice ‐ once with still-crunchy millet and bananas and once with creamy millet and apples. Both versions were bursting with raisin goodness, but I think the rum flavor was more prominent in the apple version. The banana muffins had some crunch due to the millet and the apple muffins had texture because of the apple chunks.
Changes I Made to the Millet Rum Raisin Muffins
- I reduced the amount of sugar by half.
- I used white whole wheat flour instead of all-purpose.
- I used jumbo raisins, instead of regular raisins.
- I mixed the wet ingredients – oil, sugar, egg and rum/vanilla mixture (minus raisins) – in a separate bowl and then added that all at once to the dry ingredients.
- In the banana version, I substituted 2 mashed, ripe bananas for the apples.
- In the apple version, I cooked the 1/3 cup millet with 1-1/3 cups water (ratio of 1:4) for about 35 minutes until it had a creamy texture.
The minor changes I made to the recipe decreased the calories, carbs, and sugar and increased the amount of fiber slightly.
|Calories||Carbs (g)||Fiber (g)||Sugar (g)|
|My Banana Version||313||39||4||17|
|My Apple Version||306||37||4||16|
The Grillmaster liked the apple version the best; he wasn’t a fan of the crunchy millet bits. I would eat either version of the muffins again. I might make them in a mini muffin pan next time to reduce the carb count even more.
Gluten-free? Substitute gluten-free baking mix for the flour.
Interested in learning more about dining at sea? Read my interview with Annie.
Disclosure: I received a free review copy of Sugar & Salt by Annie Mahle plus a second copy to give away. All opinions are my own. This post contains at least one affiliate link.
Millet Rum Raisin Muffins
- 2/3 cup raisins
- 1/3 cup rum
- 2 tablespoons vanilla extract
- 1 cup water
- 1/3 cup millet
- 2 cups all-purpose flour
- 1/2 teaspoon salt plus a pinch for the millet
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- pinch ground cardamom
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 large egg
- 2 small apples peeled, cored, and roughly chopped
- Soak the raisins in the rum and vanilla for at least 1 hour, or as long as overnight. Bring the water to a simmer in a small pan. Add the millet and a pinch of salt. Cover and simmer for 15 minutes, then remove from heat and let rest for 10 minutes.
- Preheat oven to 350°F. Grease muffin tins or use muffin liners. In a large bowl, mix together the dry ingredients. Add the oil, sugar, egg, and vanilla. Mix until just incorporated into the dry ingredients. Stir in the apples, raisins, and millet. The batter is thicker than most. Fill muffin cups with the batter.
- Bake for about 25 to 35 minutes or until the muffins spring back when lightly pressed. Let rest in the tins for 5 minutes and then remove to cool the rest of the way.