SHED co-owners Doug Lipton and Cindy Daniel adored the millet muffins at Alice Waters’ beloved Cafe Fanny and would often drive from San Francisco to Berkeley on Sunday mornings to enjoy them.
Makes 12 muffins
3/4 cup brown sugar
1/3 cup melted butter
12 tablespoons millet
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Preheat an oven to 375°F.
Beat the egg and brown sugar well with an electric mixer. Add the melted butter and 1/2 of the buttermilk.
Stir in the millet. Sift the flour, baking powder, baking soda, and salt together and add to the other ingredients. Add the other 1/2 of the buttermilk and mix until incorporated. Place in greased muffin tins.
Bake in the oven for 20 minutes. Serve these crunchy, tangy muffins hot out of the oven with plenty of butter.
Learn more about the history of millet.