Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Roasted Cherry Almond Millet Mini-Muffins

Roasted Cherry Almond Millet Mini-Muffins Related:   breakfast & brunch, dairy-free, desserts & sweets, gluten-free, low-fat, pareve, Rosh Hashanah, Shabbat, Shavuot, Sukkot, Tu b'Shevat, vegetarian, Yom Kippur

Prep time: 45 mins

Cook time: 20-25 mins

Yield: 24 mini-muffins

Slightly sweet, these muffins are perfect for a satisfying midday snack, or top with almond butter or yogurt in the morning for a healthy, fiber-full, protein-packed start to the day. This was a totally exploratory creation—my first time playing with millet and it turned out perfectly, so don’t be put off by it. A crunchy muffin is like ice cream with sprinkles—eating it is just more fun! Pitting cherries is time-consuming, but worth the effort. However, feel free to substitute strawberries, diced peaches or other fruits you can roast or not, as you choose.


  • Roasted Cherries
  • 2 cups cherries, halved and pitted
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon honey
  • Pinch of salt
  • Squeeze of lemon juice
  • Muffin Batter
  • 1 cup millet
  • 1 cup almond meal
  • 1/2 cup cornmeal (I like to use blue cornmeal)
  • 1/2 cup flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/3 cup molasses
  • 3 eggs
  • 1/4 cup almond milk
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract


  • Preheat oven to 350 degrees and position a rack in the middle of the oven. Line a baking sheet with parchment paper. Toss halved and pitted cherries with roasting ingredients, then spread evenly on a baking sheet lined with parchment paper. Roast on the middle shelf for 20 to 25 minutes. Meanwhile, spread millet evenly on another baking sheet and bake for 15 to 20 minutes. Let both cool. Make sure you do this at least half an hour before using the millet in the batter so it gets firm and stays crunchy.
  • Line mini-muffin trays with paper liners or lightly grease. In a large bowl, combine almond meal, cornmeal, flax meal, baking soda, baking powder and salt. In a separate bowl, whisk remaining ingredients together. Stir wet ingredients into dry ingredients until loose batter is formed. Gently fold in the millet and roasted cherries until combined. Fill the muffin trays and bake on middle rack for 15 to 20 minutes or until tops are firm. Let cool before serving.

Leave a Reply