Cornmeal Millet Poppy Seed Muffins

Cornmeal Millet Poppy Seed Muffins

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
Em Caroline
Recipe by  Em Caroline

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

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Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

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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.

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Reviews (2)

Rate This Recipe
sueb
1

sueb

I used spelt flour instead of all-purpose flour ,soy milk instead of cow's milk, and just eliminated the sugar. This made great muffins with a crunch! I'll be making these again!

Lisa N.
0

Lisa N.

the flavor was very good, but I would bake them for less time. Mine were a bit dry. Loved the lemony flavor though.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 37 g
  • 12%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Lemony Poppy Seed Muffins

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