Several years ago, I spent some time working at a medical school. It was the kind of job where there were lots of morning meetings and at least once a week I found myself trekking to other schools for some planning powwow. One of the few benefits to these meetings were that the host school often served breakfast-y treats. Most of the time it was just an assortment of dough-y bagels or supermarket donuts, but once, someone was feeling generous and picked up muffins from Metropolitan Bakery. And it was at that meeting that I discovered the millet muffin.
These muffins aren't fancy. They are a basic combination of flour, sugar, butter and eggs, but something happens when you add in that toasted millet that transforms those simple ingredients into something amazing. The resulting muffins are nutty and have wholesome feeling, with a nice yielding crunch. Ever since I acquired a copy of the Metropolitan Bakery Cookbook, I've been meaning to try making a batch in my little kitchen (instead of running down to the bakery to satisfy a craving), but until a couple of nights ago, I just hadn't made the time to do it.
Now, knowing that I can make them on my own, they are the only thing I want to eat. Scott agrees (he also made off with the last one this morning). The recipe, which would make a perfect Saturday morning treat, is after the jump.
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