This is another adaption of Heidi Swanson’s lemon millet muffins from her wonderful book Super Natural Every Day. Although the original recipe calls for whole wheat pastry flour I’ve adapted them to be gluten free and I’ve made these with banana thrown in many times. Here I simply subbed the lemon for pink grapefruit. I loved how well the grapefruit infused the muffins, giving them a gentle kick of citrus. Full of healthy ingredients, the raw millet lends texture and crunch to the muffins. They are sweetened with honey and the natural yoghurt will give your stomach a nice dose of friendly bacteria.