| 1 | Preheat the oven to 350. |
| 2 | Butter 12 muffin cups. |
| 3 | Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. |
| 4 | Cool. |
| 5 | Sift together the flour, baking soda and salt. |
| 6 | In a large mixing bowl, beat the butter until creamy. |
| 7 | Slowly add the white and brown sugars, beating until smooth and creamy. |
| 8 | Add the vanilla and the eggs and beat until well blended. |
| 9 | Add the cooled oatmeal to the butter mixture and stir well to blend. |
| 10 | Add the flour mixture and stir. |
| 11 | Stir in the millet. |
| 12 | Spoon the batter into the muffin cups, filling about 2/3 full. |
| 13 | Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean. |
| 14 | Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. |
| 15 | These muffins freeze well. |
| 16 | recipe by : bakers" dozen (marion cunningham) show #bd1a02 |
| 17 | ~0500 |
