Ingredients

• 0.75 cups millet
• 1.5 cups all-purpose flour
• 0.5 cups yellow cornmeal
• 1.5 tablespoons poppy seeds
• 3 tablespoons white sugar , Optional
• 1 tablespoon grated lemon rind
• 1.25 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 cup milk
• 0.25 cups honey
• 0.25 cups canola oil
• 1 egg
• 0.75 teaspoons vanilla extract
• 1 tablespoon white sugar , Optional

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread millet on a baking sheet.
3. 3 Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
5. 5 Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
6. 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. 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.

Nutrition per serving