(Recipe provided by Metropolitan Bakery)
Preheat oven to 375°F. Butter a 12-cup regular sized muffin tin.
In a large bowl, sift together the flour, baking powder, salt, & baking soda. Stir in the millet.
In a small bowl, whisk together the eggs, milk, and vanilla.
In the bowl of a heavy-duty mixer with a paddle attachment, beat the butter and brown sugar until light and fluffy. At low speed, add the flour mixture alternately with the egg mixture, beginning and ending with the flour mixture, just until blended. Do not over-mix.
Spoon the batter evenly into the prepared muffin cups. Bake 15 to 20 minutes rotating halfway through the baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans for five minutes before removing.