Auntie Bea’s Seeded Wholemeal Muffins

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.

0saves

Save

Hey there! If you'd like to leave a comment, I'd love to hear from you - please scroll a little further down for the comment box. And thanks so much for visiting!