2 1/3 cups of cooked green millet (canned or frozen)
1 3/4 cups of milk
4 eggs
To taste, salt
4 tablespoons of chopped fresh parsley
1/2 cup of grated Parmesan cheese
2 1/3 cups of cooked green millet (canned or frozen)
1 3/4 cups of milk
4 eggs
To taste, salt
4 tablespoons of chopped fresh parsley
1/2 cup of grated Parmesan cheese
1 Preheat the oven to 200°C
Blend all ingredients in a blender until well combined
2 Divide the mixture among 24 muffin cups coated with butter, filling each one to about 1/4 cup
3 Place the muffins in a baking dish with enough water to come halfway up the sides of the muffins
4 Arrange the muffins and bake in a water bath at 200°C for about 30 minutes or until a toothpick inserted into the side of a muffin comes out clean
5 Remove from oven, let cool, and serve.
