Muffins are one of my favorite treats. I used to love those giant muffins from the grocery stores and would usually go for the poppy seed or almond crusted ones. My family would frequently whip up a batch of Jiffy muffins on the weekends, preferably raspberry flavored. However, nothing beats homemade muffins. I honestly can taste preservatives now and do not enjoy foods made to last half a decade.

I have made these muffins more than any other kind of muffin. They are ever so slightly sweet and have a nice crunchiness from the millet. The lemon makes them perfect.

My copy of Super Natural Every Day by Heidi Swanson is showing its wear. It is a book well worth its space in my collection. The millet muffin recipe as well as her green lentil soup recipe from this book have permanent rotations in my kitchen.


I admit I have a strong dislike of muffin liners and muffin pans. The liners leave me feeling sad about missing out on some muffin goodness, and muffin pans are a pain to clean. Either way, I have found an alternative that I thoroughly enjoy. I use silicone muffin liners on top of a regular baking sheet! This way I can get the entire muffin free and be able to enjoy each delectable bite without looking like a mad woman.


These muffins are a must bake in my opinion. The recipe is available via a recipe sampler she has for her cookbook.

I added a bit more millet this time around.


You can see in the above picture that the liners come off clean and leave you more muffin to enjoy! The best part is the reusable factor of these. I never have to buy muffin liners and then throw them out with yummy bits of muffin crumbs stuck to them. They clean up easily and are easy to store. I don’t remember where I purchased these, but my guess is they could be found at Michael’s or a similar store.

Peace and love,


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