BCL - Cornmeal Millet Poppy Seed Muffins So Tasty

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Cornmeal Millet Poppy Seed Muffins

"Wonderful honey-sweetened cakes with the pleasurable texture of cornmeal and the sudden crunch of toasted millet."

Ingredients :

• three/four cup millet
• 1 1/2 cups all-reason flour
• half cup yellow cornmeal
• 1 half of tablespoons poppy seeds
• 3 tablespoons white sugar
• 1 tablespoon grated lemon rind
• 1 1/four teaspoons baking powder
• half of teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1/four cup honey
• 1/four cup canola oil
• 1 egg
• 3/four teaspoon vanilla extract
• 1 tablespoon white sugar, or as wanted (non-compulsory)

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

• Preheat oven to 350 stages F (175 degrees C).
• Spread millet on a baking sheet.
• Bake within the preheated oven, stirring regularly, till toasted and aromatic, about 10 minutes. Remove from oven and funky, approximately five mins.
• Increase oven temperature to 400 ranges F (two hundred stages C). Grease 12 muffin cups.
• Mix millet, flour, cornmeal, poppy seeds, three tablespoons sugar, lemon rind, baking powder, baking soda, and salt collectively in a bowl.
• Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour aggregate until just combined. Pour batter into the organized muffin cups; sprinkle 1 tablespoon sugar over batter.
• Bake in the preheated oven till a toothpick inserted within the center of a muffin comes out clean and tops are golden, 12 to fifteen minutes.

Notes :

• Amount of sugar and honey may be multiplied or reduced to obtain preferred sweetness.

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