Preheat oven to 190°C / 375°F. Brush muffin tins with butter and set aside.
Set a small skillet over medium heat and pour ½ cup millet in it. Allow it to toast, stirring frequently, until it has become lightly browned and is fragrant. Remove from the heat and set aside to cool.
Combine ¼ cup butter, ⅓ cup honey, and tea from two Earl Grey tea bags in a small sauce pan. Set over medium heat until the butter is just melted. Whisk together and set aside to cool slightly.
In a large bowl mix 1 cup yogurt, 1 large egg, ¼ cup orange juice, and 1 tablespoon orange zest together.
Add the slightly cooled butter mixture and whisk well to combine everything.
Add 1 cup all-purpose flour, 1 cup spelt or whole wheat flour, 1 ½ teaspoons of baking soda, and ½ teaspoon salt directly on top of the wet mix.
Use a fork to light mix the dry ingredients together, and then mix down into the wet mix until just combined.
Add the toasted millet to the bowl, and mix to combine.
Spoon the muffin mixture into 12 prepared muffin tins.
Bake for 20 - 25 minutes. Muffins should be puffed up and golden. Pop out of the tins and cool resting on their sides.
Serve warm, or room temperature.