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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A quietly yummy, wonderfully tasty and highly nutritious muffin! One of my favourites. Lovely on its own or with a dollop of preserves. (Recipe originates from Homemakers Magazine.) Ingredients:
1 3/4 cups whole wheat flour |
1/2 cup all-purpose flour |
2 tbsp packed dark brown sugar |
1 tsp baking soda |
1/2 tsp baking powder |
1/2 tsp salt |
3 tbsp sesame seeds |
3 tbsp sunflower seeds |
3 tbsp pumpkin seeds |
2 tbsp hulled millet |
2 tbsp flaxseeds, coarsely ground |
2 eggs |
1 1/2 cups 1% yogurt or buttermilk |
1/4 cup liquid honey |
2 tbsp vegetable oil |
Directions:
1. In large bowl, whisk together whole wheat and all-purpose flours, brown sugar, baking soda, baking powder and salt.
2. Whisk in sesame, sunflower and pumpkin seeds, millet and flaxseeds.
3. In separate bowl, whisk together eggs, yogurt (or buttermilk), honey and oil.
4. Create a centre well in flour mixture. Pour wet ingredients into well; stir just until combined. (Do not overstir.)
5. Spoon into 12 prepared muffin cups.
6. Sprinkle with extra seeds, if desired.
7. Bake in centre of 350 deg.F. convection oven or 375 deg.F. conventional oven until skewer inserted in centre of muffin comes out clean, about 25 minutes.
8. Let cool in pan on rack.
9. Enjoy!
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