March 13th, 2007 — 3:30pm

I love millet. It’s birdseed to many but heaven to¬† me.

It’s an old grain, grown as early as 3000 BC in China. Yet despite its noble past, Americans barely know it.

Too bad. Millet is fabulous in baked goods where its poppiness really shows.

Next time you make muffins, throw in 1/4 cup of millet. The crunch is satisfying and delicious.

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