Cornmeal Millet Poppy Seed Muffins
Description
Toasted millet and poppy seeds give cornmeal muffins a hearty and rich dimension in this crowd-pleasing recipe.
Ingredients
•
3/4 cup millet
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1 1/2 cups all-purpose flour
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1/2 cup yellow cornmeal
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1 1/2 tablespoons poppy seeds
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3 tablespoons white sugar
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1 tablespoon grated lemon rind
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1 1/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup milk
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1/4 cup honey
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1/4 cup canola oil
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1 egg
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3/4 teaspoon vanilla extract
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1 tablespoon white sugar, or as needed
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.