Cornmeal Millet Poppy Seed Muffins

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.3 cup canola oil 
• 1  eggs 
• 1.5 cups flour all-purpose
• 0.3 cup honey 
• 1 tablespoon lemon rind grated
• 1 cup milk 
• 0.8 cup millet 
• 1.5 tablespoons poppy seeds 
• 0.3 teaspoon salt 
• 0.8 teaspoon vanilla extract 
• 3 tablespoons sugar white
• 0.5 cup cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• whisk
• toothpicks
• muffin liners

Directions

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.
4. Remove from oven and cool, about 5 minutes.
5. Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
6. Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
7. Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until just combined.
8. Pour batter into the prepared muffin cups; sprinkle 1 tablespoon sugar over batter.
9. 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.