Cornmeal Millet Poppy Seed Muffins Recipes

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CORNMEAL MILLET POPPY SEED MUFFINS



Cornmeal Millet Poppy Seed Muffins image

Wonderful honey-sweetened muffins with the satisfying texture of cornmeal and the surprising crunch of toasted millet.

Provided by Em Caroline

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Poppy Seed Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 15

¾ cup millet
1 ½ cups all-purpose flour
½ cup yellow cornmeal
1 ½ tablespoons poppy seeds
3 tablespoons white sugar
1 tablespoon grated lemon rind
1 ¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup milk
¼ cup honey
¼ cup canola oil
1 egg
¾ teaspoon vanilla extract
1 tablespoon white sugar, or as needed

Steps:

  • 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.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 37 g, Cholesterol 17.1 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 154.4 mg, Sugar 11.5 g

LEMON-POPPYSEED CORNBREAD MINI MUFFINS



Lemon-Poppyseed Cornbread Mini Muffins image

Provided by Lori Yates

Categories     Breakfast & Brunch

Number Of Ingredients 12

Nonstick cooking spray
1/2 cup cornmeal
1/2 cup whole wheat pastry flour
3 tablespoons granulated sugar
1 teaspoon baking powder
Zest of 1 small lemon (about 2 teaspoons)
Pinch of sea salt
1 egg, lightly beaten
2 tablespoons extra virgin olive oil
1/2 cup milk
1-1/2 teaspoons poppyseeds
Juice of 1 small lemon (about 1-1/2 tablespoons)

Steps:

  • Preheat oven to 400 degrees F. Spray mini muffin pan with cooking spray.
  • In large bowl, whisk together cornmeal, flour, sugar, baking powder, lemon zest and salt. Add egg, oil, milk, poppyseeds and lemon juice; stir until just combined. Spoon batter into 20 prepared mini muffin cups (fill cups about 3/4 of the way full).
  • Bake 8 to 9 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and transfer to wire rack to cool completely.

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