Weekday breakfast muffins were last discussed earlier this past summer, when I was making banana millet muffins all the time. I distinctly remember one morning when I accidentally knocked my prized weekday breakfast banana millet muffin off my desk and onto the floor, and I even more distinctly remember the feeling that ensued: a potent combination of feeling as if I were on the precipice of a breakdown, and pure rage. All before 10 a.m. It is a sign of either being really committed to breakfast, or not having any real complaints with life.
Millet is back! I am really taken with these muffins -- they allow us to sneak in a little chocolate in the morning, and the fall spices are warm and comforting. Although there are chocolate chips, I contend that these muffins are pretty nutritious and can be eaten for breakfast thanks to the following ingredients: 1) white whole wheat flour instead of all-purpose flour, 2) olive oil instead of butter, 3) millet, a good-for-your-heart whole grain, and 4) pumpkin, which is rich in vitamin A, antioxidants, and other good things. QED.
P.S. This New York Times Magazine article on what children around the world eat for breakfast is so, so lovely!
Pumpkin, Millet and Chocolate Chip Muffins
Adapted from Joy the Baker
Makes 12 muffins
1 cup canned puréed pumpkin
1/4 cup sour cream
1/2 cup turbinado sugar
1/2 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1 3/4 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1/2 cup millet *
3/4 cup semi-sweet chocolate chips
* Optional: In order to restore the millet’s crunchiness after it’s been washed, spread the millet on a baking sheet and place in a 350 degrees F oven for about 15 minutes.
Preheat oven to 350 degrees F. Line a muffin tin with liners and set aside.
In a large bowl, whisk together puréed pumpkin, sour cream, turbinado sugar, olive oil, eggs, and vanilla extract.
Then add the flour, baking soda, salt, and spices and stir to combine. When batter is almost completely mixed, fold in the millet and chocolate chips.
Spoon batter into prepared pan. Muffin cups will be quite full. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out with no batter (though you might run into a melty chocolate chip). Let rest for at least 15 minutes before serving. Serve warm or at room temperature.
Muffins will last, well wrapped at room temperature, for up to 3 days. As mentioned before, after you spoon the batter into the lined muffin tin, you can freeze the whole tin, and then place the frozen cups of muffin batter into a Ziploc bag to store in the freezer so that you can bake up fresh muffins whenever you like. Just tack a few extra minutes onto the baking time.