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Cornmeal Millet Poppy Seed Muffins

Rated as 4.33 out of 5 Stars
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"Wonderful honey-sweetened muffins with the satisfying texture of cornmeal and the surprising crunch of toasted millet."
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Ingredients

40 m servings 227
Original recipe yields 12 servings (1 dozen muffins)

Directions

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  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.

Footnotes

  • Cook's Note:
  • Amount of sugar and honey can be increased or decreased to achieve desired sweetness.

Nutrition Facts


Per Serving: 227 calories; 6.7 37 4.8 17 154 Full nutrition

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Reviews

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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!

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