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Pumpkin Millet Muffins

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#1 Luckypenny

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  • 1837 posts
  • Gender:Female
  • Location:Collingwood ON
  • Dx:Unexplained
  • My Clinic:Markham Fertility Centre

Posted 02 November 2010 - 08:41 PM

These muffins are absolutely fantastic. My mom cut the recipe out of the Toronto Star Golden Whisk Awards from the December 26, 2007 issue. Apparently (at the time) a version of the muffins were made by Vicki Tretiak of New World Organics bakery at 161 Main Street, South of Gerrard Street.

Some ingredients you will need to get at the bulk barn (I always bought the millet and the pumpkin seeds at the bulk barn).

They are fairly easy to prepare

Pumpkin Millet Muffins

2 large eggs, beaten
1/2 cup vegtable oil
1 cup buttermilk
3/4 cup brown sugar
1/2 tsp pure vanilla extract
1 1/2 cups canned pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup raw pumpkin seeds (pepitas)
1 cup soft unbleached flour
3/4 cup soft (pastry) whole-wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp each: salt, ground cinnamon, ground ginger
1/4 tsp freshly ground nutmeg

In a large bowl combine eggs, oil, buttermilk, sugar, vanilla and pumpkin. Mix well with wooden spoon (I always just used a normal spoon). Stir in oats.

In small, dry skillet over high, toast millet, until lightly browned and fragrant, about 3 minutes (be sure to watch it, so that you don't burn it. Toss it around in the pan as it toasts). Add 2 tsp of pumpkin seeds. Stir into egg mixture.

Into medium bowl, sift two flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Add to the egg mixture, stir gently to combine. (Don't overmix or muffins will be dry and tough).

Generously filled greased 12-cup non-stick muffin tin with batter (muffins will have large tops).

Sprinkle tops with remaining 2-tablespoons of pumpkin seeds.

Bake in preheated 350F oven 25 minutes or until inserted toothpick comes out clean. *Note, I remember it took quite a bit longer cooking time for the toothpick comes out clean. Give yourself more than 25 minutes for them to be finished. Start checking at 25 minutes, but from what I remember I think it could take up to 45 minutes! So, don't be surprised if it takes that long.

Set tin on wire rack to cool to room temperature.

#2 Shazza

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  • Gender:Female
  • Dx:N/A
  • My Clinic:Markham Fertility

Posted 10 November 2010 - 11:12 PM

Made these today and they were yummy. I cooked it closer to 45 minutes and used regular whole wheat flour.
Me: 44 DH: 50
IVF#1 - September 2009 transferred 2 on Day 5, 4 frosties - BFN
FET#1 - December 2009 transferred 3 frosties, 1 didn't make it - BFP
January 2010 - missed miscarriage
switched clinics
IVF#2 - April 2010 transferred 2 Day 3 embies, no frosties
May 10 - BFP - 572
June 2010 - missed miscarriage
Immune testing at AEB
October 2010 - started Humira
November 2010 - start IVIg
IVF#3 - November 2010 transferred 2 on Day 3, no frosties
Dec 13 - BFP - 1029
Jan 7 - viability u/s - one hb of 168, the other didn't make it
Jan 21 - u/s shows hb of 178 and a dancing bean
May 2 - short cervix - put on bedrest
DD born August 14 at 6lb12oz
IVF#4 - April 2012
May 7 - transferred one 5AB0 embie, 4 frosties
May 22 - BFP - 2009
June 13 - viability u/s shows hb of 168
July 24 - cerclage
DD#2 born January 22, 2013 at 7lb10oz