Here's a recipe we created after fooling around with a honey millet muffin recipe...We call it Maple Millet Breakfast Cookies (MMBC). The great thing about making breakfast cookies instead of muffins is that cookie sheets are a lot easier to clean than muffin pans.
Mix:
1 cup all-purpose rice flour
3/4 cup sorghum flour
3/4 cup millet flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Add:
1/2 cup maple syrup
3 Tbsp melted margarine
1 or 2 Tbsp flaxseed in 3 Tbsp water (let it sit for a few minutes)
3/4 cup soy milk (may need a bit more, depending on how dry the dough is--start with 1/2 cup and add more as needed, to make a dough that is slightly wetter than your typical cookie dough, but less wet than a typical muffin batter)
Divide into 12 parts, and drop each on a cookie sheet a few inches apart. Bake 375 for about 15-20 minutes.
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