Carrot Millet Spice Muffins

The millet provides a crunch and slightly nutty flavor.

Dry Ingredients: 

• 1¼ cups whole wheat flour
• ½ cup uncooked millet
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 2 teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients: 

• ½ cup honey 
• ¾ cup plain yogurt
• ¼ cup applesauce
• 1 egg substitute 
• 2 cups shredded carrots 

Directions: 

Mix the wet and dry ingredients separately, and gently mix them together. Pour into muffin pan for 18 standard sized muffins. Bake at 350 degrees for 25 minutes. 

Tofu Millet Pilaf

1 red onion, chopped
1 cup millet
2 and 3/4 cups water
1 tablespoon curry
1 teaspoon cinnamon
Olive oil
1 package of firm tofu cut into small cubes
2 medium tomatoes, diced
Soy sauce
Bunch of green onions, sliced (optional)

1.) Saute the onion in olive oil for 5 minutes.
2.) Stir in the millet, wait a minute, then stir in the water, curry, and cinnamon. Simmer at low heat for 30 minutes.
3.) In a separate pan, saute the tofu in equal parts olive oil and soy sauce for 5 minutes.
4.) Add the diced tomato to the tofu and continue sauteing for another few minutes.
5.) Add the tofu-tomato mixture to the cooked millet mixture and stir in the sliced green onion last.