Adapted to be gluten free from Super Natural Every Day by Heidi Swanson
400 degrees F with rack int he top third of the oven.
Butter a standard 12 cup muffin pan or line with paper liners.
Whisk together flour, millet, baking powder, baking soda and salt.
In a different bowl, whisk together yogurt, eggs, butter, honey, and lemon zest and juice until smooth.
Combine ingredients, stir well.
Spoon about 1/4 cup of batter into each muffin cup.
Bake for 15 minutes, until muffin tops are browned.
Let them cool for 5 minutes, then pull them out to finish cooling on a cooling rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 354 | ||
Calories from Fat: 182 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 218.1mg | 67 % | |
Sodium 8361.9mg | 288 % | |
Potassium 140.8mg | 4 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 34.7g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 354
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