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Millet Rum Raisin Muffins

Tasty muffins featuring millet, rum, raisins, and apple
Author: Reprinted with permission from Sugar and Salt by Annie Mahle
Prep Time: 30 minutes
Cook Time: 1 hour
Soak time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12

Ingredients 

  • 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

Instructions

  • 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.

Notes

Because I make my own vanilla, I’ll sometimes use homemade bourbon vanilla in place of the rum and vanilla in the recipe.
On the boat I’m often cooking for folks who are gluten-free; even oatmeal (unless specifically labeled) is verboten, so for breakfast on the day I serve oatmeal, I’ll make my gluten-free passengers either grits or millet with butter and then have extra for these muffins another morning. Millet is one of the ancient grains so important to early civilizations; nowadays it’s making a comeback in the U.S. Millet has a nutty, corn-like flavor which works well as a side dish or in breads and pastries. These are the favored muffins for Toni, my assistant cook of five years, and she asks me to make them every week. Mmmmm. They are delicious. Gluten-free baking mix is easily substituted for the all-purpose flour in this recipe.

Nutrition Info Per Serving

Nutrition Facts
Millet Rum Raisin Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
346
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
1
g
5
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
18
mg
6
%
Sodium
 
156
mg
7
%
Potassium
 
132
mg
4
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
1.7
mg
2
%
Calcium
 
10
mg
1
%
Iron
 
1.4
mg
8
%
Net carbs
 
45
g
* Percent Daily Values are based on a 2000 calorie diet.