BCL - Cornmeal Millet Poppy Seed Muffins Popular Recipes

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Cornmeal Millet Poppy Seed Muffins

"Wonderful honey-sweetened muffins with the gratifying texture of cornmeal and the unexpected crunch of toasted millet."

Ingredients :

• three/four cup millet
• 1 half of 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
• half of teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1/four cup honey
• 1/four cup canola oil
• 1 egg
• 3/4 teaspoon vanilla extract
• 1 tablespoon white sugar, or as needed (non-obligatory)

Instructions :

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

• Preheat oven to 350 levels F (a hundred seventy five ranges C).
• Spread millet on a baking sheet.
• Bake in the preheated oven, stirring regularly, till toasted and aromatic, approximately 10 mins. Remove from oven and cool, approximately five minutes.
• Increase oven temperature to 400 ranges F (two hundred ranges C). Grease 12 muffin cups.
• Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt collectively in a bowl.
• Whisk milk, honey, canola oil, egg, and vanilla extract collectively in a separate bowl. Stir milk mixture into flour aggregate till simply combined. Pour batter into the prepared muffin cups; sprinkle 1 tablespoon sugar over batter.
• Bake in the preheated oven till a toothpick inserted in the center of a muffin comes out easy and tops are golden, 12 to fifteen minutes.

Notes :

• Amount of sugar and honey may be extended or decreased to reap favored sweetness.

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