Millet-Buckwheat Muffins With Blackcurrants
Besides banana, the sweetness in this recipe comes from the oat milk and figs – my latest favorite sweeteners for baked goods. Before I only used dates, but recently I discovered the scrumptious characteristics of figs. I especially like the crunchy fig seeds that make the consistency much richer. Moreover, figs are rich in calcium, potassium and iron, and have a lower glycemic load than dates.
- Soak millet and buckwheat overnight (or all day) in separate bowls. Wash and drain.
- Soak chopped figs in ¾ cup of non-dairy milk for at least 30 minutes.
- Heat oven to 350 degrees F (175 C).
- Put all ingredients except baking powder and blackcurrants in a blender and blend until smooth. Don’t worry; it’s supposed to be fairly liquid as the millet will swell up.
- Blend in baking powder.
- Lastly, mix in (DON’T BLEND) the blackcurrants with a spoon.
- Divide the batter between 9 muffin forms and bake for about 35 minutes until the muffins are golden.