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Honey Finger Millet(Zviyo) Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup finger millet meal plus more for sprinkling
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch salt optional and to taste
  • 1/2 cup unsalted butter 1 stick, melted
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup honey plus more for drizzling
  • 2 tablespoons vegetable oil
  • 2 tablespoons sour cream or plain yoghurt

Instructions

  1. Preheat oven to 400F. Grease and flour a muffin pan; set aside.
  2. In a large bowl, add the dry ingredients, whisk to combine; set bowl aside.
  3. Melt the butter. Allow butter to cool momentarily so you do not scramble the eggs.
  4. Add remaining ingredients to butter and whisk to combine and until smooth and no white streaks remain.
  5. Pour wet mixture over dry ingredients and fold until combined; do not overmix.
  6. Using a large cookie scoop, 1/4-cup measure, or spoon, fill each muffin cavity to a solid 3/4-full.
  7. Add a generous pinch of finger millet meal cornmeal to the top of each muffin.
  8. Bake at 400F for 10 minutes.
  9. Reduce oven temp to 350F and bake muffins for about 5 to 7 minutes (about 15 to 17 minutes total), or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter.
  10. Optionally, drizzle with honey and add a pat of butter before serving. Cornbread is best warm and fresh, but will keep airtight at room temp for up to 3 days.