1. Preheat oven to 350 °F (180 °C). Use butter nonstick muffin pans, or line with paper liners.
2. In a coffee or flaxseed grinder, grind the flax seeds.
3. 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.
4. 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.