INGREDIENTS

2 cups all purpose flour

1 cup whole grain millet

1 ½ teaspoons baking powder

1 ½ teaspoons salt

¼ teaspoon cinnamon

1 cup dried cranberries

1 cup whole pecans, roughly chopped

Zest of 1 medium orange (about 1 tablespoon)

½ cup unsalted butter (1 stick) at room temperature

¾ cup white granulated sugar

2 eggs

¼ cup maple syrup

½ teaspoon vanilla

ICING

¼ cup maple syrup

¼ teaspoon salt

3 tablespoon cold unsalted butter, chopped in small pieces

¼ cup confectioners sugar, sifted

METHOD

Preheat oven to 350 degrees F. Coat a standard 12 cup muffin pan with cooking spray.

In a medium bowl, whisk together flour, millet, baking powder, salt, cranberries, cinnamon and orange zest. Set aside

In a dry sauté pan, toast chopped pecans over medium heat. Toss constantly for about 3 minutes. Add to flour mixture and whisk to coat.

Using a hand mixer or in a standard mixer with the paddle attachment, cream butter and sugar until fluffy, about 2-3 minutes. Add in eggs, one at a time until combined.  Slowly pour in maple syrup and vanilla extract.

Using a spatula slowly fold dry ingredients into wet ingredients, being cautious not to over mix.

Spoon equal amounts of batter into muffin pan and bake for 25- 30 minutes. Rotate once half way through. Remove from heat and cool completely on a wire rack.

To make icing, bring maple syrup and salt up to a boil. Put butter in a heat proof dish and pour in hot maple syrup. Whisk until butter has melted and fully combined with syrup. Slowly whisk in confectioners sugar until a milky and runny consistency results.

Using a small spoon pour a little icing over each muffin. Let cool

Yeild: 12 muffins