Preheat oven to 200 degrees C. Lightly grease muffin tins or line with paper cases.
In a large bowl, mix the wholemeal flour, millet flour, baking powder, bicarb soda and salt. In a separate bowl, combine the buttermilk, egg, vegetable oil and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin tins.
Bake 15 minutes or until a skewer inserted in the centre of a muffin comes out clean.
Used different ingredients.
This makes the best gluten-free muffin I have tasted--light, crunchy, sweet. I made the following changes to make it gluten-free: I used 1 cup of millet flour, then 1/2 cup each of the following: rice flour, white bean flour, and quinoa flour. Feel free to make other substitutions for these flours if you have other favourites. I also used soy milk instead of buttermilk, adding 1 Tbsp. of vinegar to the soy milk and letting it sit for five minutes. Great recipe--everyone loves it! The honey makes it irresistable to my sweet tooth. - 29 Sep 2008
Really nice. Of all grains millet has the most protein making it a nutritious addition. I changed the flour to spelt, used two small eggs from my own chickens, and coconut sugar instead of honey and added sultanas. I also used coconut oil but may rethink that as it solidified in contact with the cold buttermilk! Great recipe, thank you! - 23 Dec 2013
I just made these, very yummy and nice and moist, think these muffins will keep better than my fruit muffins which tend to go a bit mush after a few days. I added sultanas for a bit of extra pop, very yummy with the honey!! - 20 Jun 2012