Ingredients and Weight:
- 1 cup all-purpose flour (120g)
- 1 cup cornmeal (120g)
- 1 cup millet flour (120g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup brown sugar (100g)
- 2 teaspoons baking powder (10g)
- 2 teaspoons baking soda (10g)
- 1 teaspoon salt (5g)
- 1 teaspoon ground cinnamon (5g)
- 1/2 teaspoon ground nutmeg (2.5g)
- 1 cup buttermilk (240ml)
- 1/2 cup melted unsalted butter (120ml)
- 2 large eggs (100g)
- 1 tablespoon poppy seeds (15g)
Preparation Time:
15 minutes
Baking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cornmeal, millet flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the buttermilk, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the poppy seeds.
- Fill prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin (1/8 of recipe)
- Calories: 260
- Carbohydrates: 40g
- Protein: 7g
- Fat: 12g
- Saturated fat: 7g
- Cholesterol: 65mg
- Sodium: 370mg
Dish Characteristics:
- Moist and tender crumb
- Sweet and nutty flavor
- Topped with crunchy poppy seeds
User Comments:
- "These muffins were delicious! The cornmeal and millet gave them a unique texture and flavor."
- "I love the sweet and nutty taste of these muffins. They are perfect for breakfast or a snack."
- "The poppy seeds added a nice crunchy texture and visual appeal."
Special Precautions and Tips:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- For a gluten-free version, use gluten-free flour blends.
- To make jumbo muffins, bake for 30-35 minutes.
