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Tasty muffins chocked full of colourful and crunchy seeds make a satisfying breakfast with a glass of milk and a piece of fresh fruit.
1 cup (250 mL) whole wheat flour
2/3 cup (150 mL) all-purpose flour
1/2 cup (125 mL) wheat germ
1/2 cup (125 mL) unsalted green pumpkin seeds
1/2 cup (125 mL) unsalted roasted sunflower seeds
2 Tbsp (30 mL) flax seeds, ground OR hemp hearts*
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground ginger or cinnamon
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) milk
2/3 cup (150 mL) liquid honey or packed brown sugar
1/2 cup (125 mL) plain yogurt (not fat-free)
1/4 cup (60 mL) butter, melted
1 Tbsp (15 mL) each, unsalted green pumkin seeds and roasted sunflower seeds
Preheat oven to 350 °F (180 °C). Use butter nonstick muffin pans, or line with paper liners.
In a coffee or flaxseed grinder, grind the flax seeds.
In a large bowl, whisk together whole wheat flour, all-purpose flour, wheat germ, pumpkin seeds sunflower seeds, flax seeds or hemp hearts, baking powder, ginger, baking soda, and salt. In another bowl, whisk together egg, milk, honey, yogurt, and butter. Pour over dry ingredients and stir just until moistened.
Spoon into prepared muffin pan; sprinkle tops with pumpkin seeds and sunflower seeds. Bake for about 25-30 minutes or until the tops are firm to the touch. Let the muffins cool in the pan for 5 minutes and then transfer to rack to cool completely.
Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca.
*Hemp hearts are the edible insides of hemp seeds and are made right here in Manitoba by Manitoba Harvest Hemp Foods.