Millet with fruit in various ways
This time we have improved the traditional millet cake with plums with peaches, ground milk thistle and poppy seed oil, which goes great with this type of fruit. The amount of dough is based on a classic cake tin and you definitely don't skimp on the fruit.
Another option, where you use the same dough but different fruit and tin, is the version of muffins with blackberries. This combination is also great. It's up to you which option you choose or whether you create your own. The base of the dough is the same in both cases.
For the dough you will need:
If you are making millet, fruit cut into wedges and arrange on the dough. In the case of muffins, scatter the fruit into the dough as desired.
Bake for about 30-40 minutes at 180 degrees in a fan oven.
Another option, where you use the same dough but different fruit and tin, is the version of muffins with blackberries. This combination is also great. It's up to you which option you choose or whether you create your own. The base of the dough is the same in both cases.
For the dough you will need:
- roughly 300 g of cooked millet literally "to mush"
- 200 g of whole grain spelt flour
- 2 tablespoons of ground milk thistle
- 350 ml of milk or buttermilk
- 5 - 6 tablespoons of poppy seed oil
- 150 g of cane sugar
- 1 egg
- a teaspoon of baking powder
- a teaspoon of cinnamon
If you are making millet, fruit cut into wedges and arrange on the dough. In the case of muffins, scatter the fruit into the dough as desired.
Bake for about 30-40 minutes at 180 degrees in a fan oven.
