Millet Muffins

I am going to try and go a month without posting any rice recipes. So I probaby won't be posting much this month. :)

These muffins don't have rice; instead they have millet, a weird little grain I picked up at the Cloverdale Country Store (oh, how I miss that place). These muffins and a millet breakfast porridge are the only uses I have found for it, but these muffins themselves are a reason to pick some up. Millet is cheap, and from what I read is easily digestible and non-allergic. Are you rushing out to get some yet?

We had these muffins with split pea soup and they were quite tasty, and also great with scrambled eggs the next morning.

Recipe from The Cheapskate Cook

2 1/4 c whole wheat flour
1 t salt
1 t baking powder
1 t baking soda
1/4 cup millet
1 c buttermilk
1 egg
1/2 c oil
1/2 c honey

Mix dry ingredients. Add wet ingredients and mix until just combined. Fill 12 muffin cups and bake at 400* for 15 minutes.

Best Budget Recipes: Mush

Or, yet another variation on beans and rice.

Just what you wanted. Another recipe involving legumes and brown rice. Hey, when you're in the beans and rice, rice and beans stage of life, you look for variations on a very cheap theme. 

I really liked this meal. Andrew really liked it too. Preston ate it. Lauren held one small forkful in her mouth for quite a while until she was threatened and finally swallowed it.  I'm sure I'll be making it again soon!


adapted from The Cheapskate Cook (and by adapted, I mean, I cut the recipe in half)

1 cup lentils
1 cup brown rice
4 cups chicken broth (have you ever made your own?)
1 8 oz can tomato sauce
salt to taste
1 cup shredded cheddar cheese

Mix the lentils, rice, and broth in a saucepan, and boil around 25-30 minutes until everything is tender and broth is absorbed. Stir in tomato sauce and salt (I added quite a bit, but my chicken broth was unsalted) and plop it all into a square baking dish. Sprinkle with cheese and bake at 350 for about 10 minutes until cheese is melty