cafe fanny millet muffins (San Francisco)
I just found out about these muffins and tried this recipe.I found they were way too sweet and there was way too much powder and soda. I should mention I am at 7000 feet above sea level which does change things. I cut out almost have the brown sugar and cut the levening by almost half.Now they taste good.Did anyone else have this experience/
A typical sealevel proportion is 1 tsp of bp per cup of flour. But with the butter milk and bs, the bp may not be necessary.
The sugar proportion isn't out of line for sweet muffins. It's about what I use for a pumpkin bread, and I don't like things overly sweet. I don't recall making these 4 years ago, but evidently the sugar ratio did not bother me.
I post this recipe. Got it by searching for cafe fanny millet muffins. Person who posted it says it's never before been published.
The poster gives 3 recipes for different numbers of muffins. Hope this works out.
Millet Muffins From Cafe Fanny(Chattykathy)
The recipe for these muffins has never been published before as far as I know, but many people love them and wait in line to buy them every morning at Cafe Fanny in Berkely California. The owner, Alice Waters was the mother of the organic food movement and a huge proponent of using local and seasonal produce and ingredients from smaller suppliers in her area. This is her grandmothers recipe. The only reason I have this is because I used to be a pastry chef and one of the cooks I worked with a few years ago worked with the person who used to bake these for the cafe at her last job. The amounts are a bit odd, the recipe is very large with the original quantities. I've cut it down for you. The smallest amount made 9 regular sized muffins.
I am giving three quantities (my friend gave me the largest one that the restaurant uses and I've broken it down for smaller batches for you).
Our friend used to mix them up at night and bake them at the cafe in the A.M...... here is the original recipe(used at the restaurant) then I'll tell you a medium sized one and a small one that I use at home!...
2 5/8 c brown sugar
1 1/6 cup melted butter
3 to 4 eggs
2 1/4 cup millet (the whole grain, NOT flour)
1 1/2 lb flour
3 1/2 tsp b powder
3 1/2 tsp b soda
1 tsp salt
3 1/2 cup buttermilk
(this makes enough for an army..about three dozen)
1 1/4 cup plus 1Tbl brown sugar
10 Tbl melted butter
1 1/8 cup millet
3/4 lb flour
1 3/4 tsp b powder
1 3/4 tsp b soda
1/2 tsp salt
1 3/4 cup buttermilk
(Makes about 1 1/2 dozen give or take a few)
1/2 cup plus 1/8 cup plus 1 tbl brown sugar
5 Tbl butter melted
1/2 cup plus 1 Tbl millet
1 1/2 cup flour
3/4 plus 1/8 tsp b powder
3/4 plus 1/8 tsp b soda
1/4 tsp salt
3/4 cup plus 1/8 cup buttermilk
(makes 9 muffins reg sized)
(quantities seem odd but it worked I've made the small batch many times)
Beat the eggs and the sugar(I add a tad of vanilla), add the butter with 1/2 of the buttermilk. Stir in the millet which you have ground a bit in the processor (NOT pulverized just lightly ground to break it up from ball form.....you still want it crunchy). Add the dry ingreds and the rest of the buttermilk. Bake for 20 min at 350 in muffin tins that you have put paper mufin cups sprayed with pam in. If you are mixing up the night before save a bit of the millet to add just before baking to keep it crunchy as it will soften in the batter overnight a bit.
Hope you like! They are not really sweet but very interesting and very unique. The texture makes them unusual and different from your same ole regular muffin. They are a big seller at cafe Fanny. I find them addictive in a way, I can never eat just one. At first I was unimpressed but they really do sneak up on you!
I just made a batch following the small size quantities, though I rounded off most of the measurments, since they are typical values for muffins. Also I cut back on the butter, using about 2T plus a couple spoons of prune/apple substitute. I'm happy with the results.
My mini food processor didn't do much to break up the millet, but the amount of cruch was about right.