Cornmeal Millet Poppy Seed Muffins recipe

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Ingredients

¾ cup millet
1 ½ cups all-purpose flour
½ cup yellow cornmeal
1 ½ tablespoons poppy seeds
3 tablespoons white sugar
1 tablespoon grated lemon rind
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
¼ cup honey
¼ cup canola oil
1 egg
¾ teaspoon vanilla extract
1 tablespoon white sugar, or as needed

Nutrition Info

227.1 calories
carbohydrate: 37 g
cholesterol: 17.1 mg
fat: 6.7 g
fiber: 1.9 g
protein: 4.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 154.4 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spread millet on a baking sheet.

  3. Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.

  4. Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.

  5. Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.

  6. Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until just combined. Pour batter into the prepared muffin cups, sprinkle 1 tablespoon sugar over batter.

  7. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are golden, 12 to 15 minutes.

Recipe Yield

1 dozen muffins

Recipe Note

Wonderful honey-sweetened muffins with the satisfying texture of cornmeal and the surprising crunch of toasted millet.

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