Cornmeal Millet Poppy Seed Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Wonderful honey-sweetened muffins with the satisfying texture of cornmeal and the surprising crunch of toasted millet. Ingredients:
3/4 cup millet |
1 1/2 cups all-purpose flour |
1/2 cup yellow cornmeal |
1 1/2 tablespoons poppy seeds |
3 tablespoons white sugar |
1 tablespoon grated lemon rind |
1 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup milk |
1/4 cup honey |
1/4 cup canola oil |
1 egg |
3/4 teaspoon vanilla extract |
1 tablespoon white sugar, or as needed (optional) |
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.
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