Lemon Pepper Millet Muffins – #MuffinMonday

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Last Updated on June 3, 2015 by Chef Mireille

Lemon Pepper Chive Millet Muffins

It’s time for Muffin Monday again.  This week’s muffin had such a great combination of flavors and I am so happy it’s more of a savory muffin that there was very little that I thought of altering.  Lemon, chive and a generous portion of black pepper sounded so delicious even before I attempted the muffin.

I did use some millet flour, instead of using all purpose to add a little more protein value to this flavorful, semi-savory muffin.

Lemon Pepper Millet Muffins

Serves 9
1 cup all purpose flour
1 cup millet flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon black pepper
zest of 1 lemon
1/4 cup chives, chopped
1 egg, slightly beaten
1 cup milk
1/3 cup oil

Preheat oven to 400 F.  Grease a muffin tin, silicone muffin cups or use paper liners.
In a bowl, combine all of the dry ingredients with the lemon zest and chive.
Add egg, milk and oil.  Mix until just combined.

Divide evenly between 9 muffin cups.
Bake for 15 – 20 minutes, until a toothpick inserted comes out clean.

Cool before removing from muffin tin.

Lemon Chive Muffins

These are so flavorful.  I halved the quantity of sugar from the original recipe because I felt it was too sweet with these savory flavors. They still have a little sugar in them – it’s just enough to soothe my after dinner sugar craving.  Additionally, the soft texture inside makes them absolutely irresistible.

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Chef Mireille 
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Reader Interactions


  1. I've never used millet flour so I am most intrigued. I'll have a look for it next time I am at the grocery store. Your savory muffins look wonderful! I thought the same thing about the sugar so I ended up eliminating it all together.

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