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Ingredients

¾ cup millet 1 ½ cups all-purpose flour ½ cup yellow cornmeal 1 ½ tablespoons poppy seeds 3 tablespoons white sugar 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

Nutrition Info

227.1 calories carbohydrate: 37 g cholesterol: 17.1 mg fat: 6.7 g fiber: 1.9 g protein: 4.8 g saturatedFat: 0.9 g servingSize: - sodium: 154.4 mg sugar: 11.5 g transFat: : - unsaturatedFat: : -

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.

1 dozen muffins

Wonderful honey-sweetened muffins with the satisfying texture of cornmeal and the surprising crunch of toasted millet.