Savory and sweet, the aroma of these delicious muffins will warm your home.
Preheat oven to 375 degrees.
In a small, covered pot on the stove top, boil the water, pour in the millet, and then simmer the millet (low-med. heat) until it has absorbed all the water, about 8-10 min. Take lid off pot and cool millet.
While millet is cooking, chop 2 peeled apples and one small onion. Pan fry them in 3 tbsp butter and 1/2 tsp anise seed until onions and apples are carmelized, soft, and fragrant. Turn off the heat and let sit for a few minutes to cool slightly.
While apples and onions are cooking, mix all of the dry ingredients (spelt, baking soda and powder, salt) in a bowl.
Mix all of the wet ingredients (egg, yogurt, butter, half-n-half, honey) in another bowl.
Add 1 heaping cup of the cooked and slightly cooled millet to the wet ingredients and mix well. (use the remaining for a salad, pancake batter, or side).
Mix the wet and dry ingredients well.
Add in the apple/onion mixture.
Spray muffin tin cups with your favorite olive oil, coconut oil, or butter cooking spray. Then fill muffin tin with
Fill muffin tins 3/4 of the way and bake at 375 degrees for about 20 min. or until muffins are cakey and firm.
Makes about 12 muffins