Honey Finger Millet(Zviyo) Muffins based on cornbread muffins, substituting the cornmeal with finger millet meal.
I like to experiment with ingredients that you can only find in Zimbabwe. I like baking with finger millet meal. Compared to corn(maize) meal, I find that finger millet meal has a great taste and flavour. Cornmeal on its own can be rather bland. I think this why a large population prefers their maheu with with fermented finger millet.
I adapted a recipe from Averie Cooks for her honey cornbread muffins.
If you have had finger millet sadza before then you know that it has slight bite to it. Which I love but my husband hates. Leo jr on the other hand loved these muffins especially when they were still warm. As for me, I love finger millet . My grandmother is the one who made me love finger millet. It makes me feel like my grandmother is still here with me. Even though she is gone, some days I forget and almost always want to ask my mum if she has been to see her and how she is doing. I know she is gone but I have these memories. It makes me miss her a lot less.
It is simple muffin recipe, you mix dry ingredients and then fold in the wet ingredients. You can make these in the morning for breakfast in under 20 minutes. They are great fresh with some butter. Make sure you do not overbake as they will become dry.
Honey Finger Millet(Zviyo) Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup finger millet meal plus more for sprinkling
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- pinch salt optional and to taste
- 1/2 cup unsalted butter 1 stick, melted
- 1 cup milk
- 2 large eggs
- 1/4 cup honey plus more for drizzling
- 2 tablespoons vegetable oil
- 2 tablespoons sour cream or plain yoghurt
Instructions
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Preheat oven to 400F. Grease and flour a muffin pan; set aside.
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In a large bowl, add the dry ingredients, whisk to combine; set bowl aside.
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Melt the butter. Allow butter to cool momentarily so you do not scramble the eggs.
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Add remaining ingredients to butter and whisk to combine and until smooth and no white streaks remain.
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Pour wet mixture over dry ingredients and fold until combined; do not overmix.
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Using a large cookie scoop, 1/4-cup measure, or spoon, fill each muffin cavity to a solid 3/4-full.
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Add a generous pinch of finger millet meal cornmeal to the top of each muffin.
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Bake at 400F for 10 minutes.
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Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter.
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Optionally, drizzle with honey and add a pat of butter before serving. Cornbread is best warm and fresh, but will keep airtight at room temp for up to 3 days.
