Lemon Millet MuFin

bright glaze, fluffy batter, crunchy top. Gluten Free + Dairy Free

Jan 08, 2026

∙ Paid

Poppy seeds are over rated.
Yea I said it.

Crunchy Millet seeds are the new poppy.
It toasts. It crackles

This muFin starts with my gluten free BLANCO base, which exists because I hate one-off recipes. I want one batter that can flex. Breakfast. Snack. Dessert. Emergency “I need something sweet but not stupid” situations.

My favorite part is the sharp lemon glaze made with lemon oil, fresh juice, a touch of honey and monkfruit - a sugar free gut friendly sweetner.

It’s clean, bright, and lingers just long enough to make you want another bite.

The batter speckled with fresh rosemary chopped fine enough that it hits your nose before you realize what it is.

It’s the same base batter that I use for coffee cake, blueberry muFins, pancakes, waffles and more.

Want the full MuFin lineup? Paid subscribers get all access and can even reach out to me personally for advice! Maybe you’ll find out why I spell muffins with one big F!
Bake Like a cook! is a reader-supported publication. To receive new posts and support my work, please consider becoming a free or paid subscriber.

The best part about this recipe is that it’s broken into two parts:

The Base & the Final Batter.

The base can be frozen into small batches and have hot muFins in less than an hour.

This particular muFin is quite special.

I hope you’ll give this recipe a try.

And I promise there is no way you can tell these are gluten free, dairy free & low sugar.

Roll up your sleeves and lets bake.

Continue reading this post for free, courtesy of 7 Grain Army.

Or purchase a paid subscription.