Loving all whole grains and my counter top flour mill, I ground some of the millet to make a sponge cake type dessert I've made with teff. The cakes were made in muffin pans, with only 2 tablespoons of batter per muffin. Baked and sliced in half horizontally, I filled the little cakes with a mascarpone, strawberry and almond cream. That cream was the perfect addition to a cake that tends to be a little dry and crumbly.
Millet Muffins filled with Strawberry Mascarpone (20 servings) Sift cocoa in bowl. Mix with flour.
5 tablespoon unsweetened cocoa (not the Dutch processed kind)
1/2 cup millet flour
Combine eggs, sugar and salt in bowl of electric mixer with whisk attachment. Beat on high speed 5 minutes.
1/3 cup sugar
1/8 teaspoon salt
Heat buttery sticks, melt and pour into deep reserved bowl.
3 tablespoon vegan buttery sticks
Remove mixer bowl with whipped egg-sugar-salt mix. Fold in 1/3 of the flour-cocoa mix. Repeat with half the remaining flour, then the rest of the flour.
Scrape 1/4 of the batter into the hot butter. Fold until butter is completely blended. Scrape batter over the remaining butter and fold just until blended.
Dip a 2 tablespoon scoop of batter into muffin pans greased with olive oil spray.
Bake at 335 F for 15 minutes. While the muffins are hot, run a spatula around the inside of each tin, pressing against the sides of the pan.
Remove muffins onto cooling rack.
I cut and filled each with cream just before eating.
Strawberry Mascarpone Filling
Whip all ingredients together. Refrigerate.
8 ounce mascarpone
1/3 cup confectioners sugar
1/2 cup fresh strawberries, chopped in food processor
2 tablespoon almonds, ground
Fill each muffin with 1 tablespoon cream.