Cornmeal Millet Poppy Seed Muffins - cooking recipe

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)
Preparation
    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.

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