Seedy Muffins


Serves: 5
Total Calories: 517
Yield: 12 Muffins

Ingredients

DRY INGREDIENTS
1 1/2 cups whole wheat pastry flour
1 cup unbleached flour
1/2 cup rye flour
1 tablespoon soy flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon black pepper
WET INGREDIENTS
1 3/4 cups milk
1/2 cup sesame tahini
1/4 cup canola oil
1 large egg
2 tablespoons honey
GOODIES
1/4 cup roasted sunflower seed
2 tablespoons caraway seeds
1 tablespoon hulled sesame seeds
1 tablespoon poppy seed
1 teaspoon sea salt
2 tablespoons canola oil
4 cloves garlic minced

Directions:

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. To prepare the goodie mixture, grind the sunflower, caraway, sesame, and poppy seeds in a food processor (you can also use a hand-operated mill or a mortar and pestle). Add the remaining goodie ingredients and pulse a few more times. Reserve 1/4cup of this mixture to top the muffins (see Step5). Add the remaining mixture to the dry ingredients and stir to combine.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a large pinch of the reserved goodie mixture, taking care to sprinkle it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 517
Calories from Fat: 231

This Seedy Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.




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