Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
12
Yield:
1 dozen muffins
Ingredients
Directions
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.
Cook's Note:
Amount of sugar and honey can be increased or decreased to achieve desired sweetness.
Nutrition Facts (per serving)
| 227 | Calories |
| 7g | Fat |
| 37g | Carbs |
| 5g | Protein |
