Auntie Bea’s Seeded Wholemeal Muffins

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Wholemeal seeded muffins recipe
One word:  Yummy!!!  In a super-healthy way!  Auntie Bea made these for us when we met her for dinner at the Villa a couple weeks back. I packed on a couple extra pounds after polishing these off over the course of a couple days – I’m super sensitive to carbs!  But at least they were super healthy high fiber carbs and I’m back on the straight and narrow again. I will only allow myself to have these infrequently, as good as they are, otherwise I WILL EAT them, and gain carb weight. So goooood.
  • 1-3/4 cups  (425 mL)  whole wheat flour
  • 1/2 cup  (125 mL)  all-purpose flour
  • 2 tbsp  (30 mL)  packed dark brown sugar
  • 1 tsp  (5 mL)  baking soda
  • 1/2 tsp  (2 mL)  baking powder
  • 1/2 tsp  (2 mL)  salt
  • 3 tbsp  (45 mL)  sesame seeds
  • 3 tbsp  (45 mL)  sunflower seeds
  • 3 tbsp  (45 mL)  pumpkin seeds
  • 2 tbsp  (30 mL)  hulled millet
  • 2 tbsp  (30 mL)  flaxseeds, coarsely ground
  • 2 eggs
  • 1-1/2 cups  (375 mL)  1% yogurt or buttermilk
  • 1/4 cup  (60 mL)  liquid honey
  • 2 tbsp  (30 mL)  vegetable oil

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, honey and oil.         Pour over flour mixture; stir just until combined (do not         overmix).Spoon into 12 greased muffin cups. Sprinkle with extra seeds,         if desired. Bake in centre of 350F/180C convection oven or         375F/190C conventional oven until skewer inserted in centre of         muffin comes out clean, about 25 minutes. Let cool in pan on        rack.

Makes 12 muffins.

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