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Cornmeal Millet Poppy Seed Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Upgrade your cornmeal muffins with a flavorful twist: toasted millet and poppy seeds for a deliciously hearty and rich taste.
Ingredients:
  • 0.75 cup millet
  • 1.5 cups all-purpose flour
  • 0.5 cup yellow cornmeal
  • 1.5 tablespoons poppy seeds
  • 3 tablespoons white sugar
  • 1 tablespoon grated lemon rind
  • 1.25 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup milk
  • 0.25 cup honey
  • 0.25 cup canola oil
  • 0.75 teaspoon vanilla extract
  • 1 tablespoon white sugar, or as needed
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Evenly distribute millet on a baking sheet.
  • Toast the mixture in the preheated oven, stirring occasionally, until golden and aromatic, for approximately 10 minutes. Let it cool for about 5 minutes after removing from the oven.
  • Preheat oven to 400 degrees F (200 degrees C) and grease 12 muffin cups.
  • Combine millet, flour, cornmeal, poppy seeds, 3 tablespoons of sugar, lemon rind, baking powder, baking soda, and salt in a bowl.
  • Combine milk, honey, canola oil, egg, and vanilla extract in a separate bowl and whisk until smooth. Stir the milk mixture into the flour mixture until just combined. Pour the batter into the prepared muffin cups and sprinkle 1 tablespoon of sugar over the top.
  • Bake in the hot oven until a toothpick inserted in the center of a muffin comes out clean and the tops are golden, for 12 to 15 minutes.

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