Cornmeal Millet Poppy Seed Muffins

Name: Cornmeal Millet Poppy Seed Muffins
Total time: 40
Yield: 12
Ingredients: ¾ cup millet; 1 ½ cups all-purpose flour; ½ cup yellow cornmeal; 1 ½ tablespoons poppy seeds; 3 tablespoons white sugar (Optional); 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 (Optional)

Recipe by Em Caroline from allrecipes.com

40 Mins.

Ingredients

12 servings

•

¾ cup millet
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1 ½ cups all-purpose flour
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½ cup yellow cornmeal
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1 ½ tablespoons poppy seeds
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3 tablespoons white sugar (Optional)
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1 tablespoon grated lemon rind
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1 ¼ teaspoons baking powder
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½ teaspoon baking soda

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¼ teaspoon salt
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1 cup milk
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¼ cup honey
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¼ cup canola oil
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1 egg
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¾ teaspoon vanilla extract
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1 tablespoon white sugar, or as needed (Optional)

Instructions

Preheat oven to 350 degrees F (175 degrees C).
Spread millet on a baking sheet.
Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.
Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
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.
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.