Seeded Wholemeal Muffins
From songbird 15 years ago
- 25 minutes to make
- Serves 12
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 shopping list
- 1/2 cup all-purpose flour shopping list
- 2 tbsp packed dark brown sugar shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp salt shopping list
- 3 tbsp sesame seeds shopping list
- 3 tbsp sunflower seeds shopping list
- 3 tbsp pumpkin seeds shopping list
- 2 tbsp hulled millet shopping list
- 2 tbsp flaxseeds, coarsely ground shopping list
- 2 eggs shopping list
- 1 1/2 cups 1% yogurt or buttermilk shopping list
- 1/4 cup liquid honey shopping list
- 2 tbsp vegetable oil shopping list
How to make it
- In large bowl, whisk together whole wheat and all-purpose flours, brown sugar, baking soda, baking powder and salt.
- Whisk in sesame, sunflower and pumpkin seeds, millet and flaxseeds.
- In separate bowl, whisk together eggs, yogurt (or buttermilk), honey and oil.
- Create a centre well in flour mixture. Pour wet ingredients into well; stir just until combined. (Do not overstir.)
- Spoon into 12 prepared muffin cups.
- Sprinkle with extra seeds, if desired.
- 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.
- Let cool in pan on rack.
- Enjoy!
People Who Like This Dish 3
- gapeach55 Covington, GA
- gecko Cleveland, OH
- osita Melbourne, AU
- choclytcandy Dallas, Dallas
- songbird Bracebridge, Canada
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