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Seed Muffins

What is a good breakfast muffin? One that is not too sweet but also not too wacky, like mushroom or garlic muffins? Browsing through my muffin cook book I stumbled upon the Seed Muffin with sunflower seeds, pumpkin seeds and sesame seeds. We all know that seeds contain good oils that the body needs, so I thought this would be great to kick off the day.

Muffins have been my first baking love, besides cake. I am not sure where it came from but I really liked making muffins. Maybe because they are not a full fledged cake but those tiny versions. The options you have with muffins are endless too. I mean, sweet muffins are a no brainer, many people know chocolate muffins, chocolate chip muffins, blueberry muffins, etc. but not too many are into the more savoury version, like carrot muffins or onion muffins.

Since I moved to Canada I think I only made muffins once or twice. I have a favourit, the Applesauce Muffins, and I know for sure that I made those. But other than then I didn’t do anything of that sort. I guess because there are so many other options nowadays, like cupcakes, cake pops, various cakes, breads, buns, or fancy French things. I should get back to the basics though and make more muffins.


– 3 tbsp. sunflower seeds
– 3 tbsp. chopped pumpkin seeds
– 2 tbsp. sesame seeds
– 250g flour
– 2 1/2 tsp. baking powder
– 1/2 tsp. salt
– 1 egg
– 60 ml oil
– 250 ml buttermilk

Mix all the seeds together and set aside. Combine flour and baking powder and sift into a bowl, add the seeds except 3 tbsp. In a separate bowl, mix the egg, oil and buttermilk and fold in the flour mixture.

Line a muffin pan with liners or grease and flour dust it. Fill it evenly and sprinkle the rest of the seed on top.

Bake at 180°C for 20 to 25 min. Remove from the oven when slightly brown and a skewer comes out clean. Let the muffin pan cool a bit before you remove the muffins. Let them cool on a rack.

Tip 1: I tasted the batter and added a bit a sugar because I thought it would taste better, a personal decision.

Tip 2: I had no pumpkin seeds so I just added a bit more of those sunflower seeds. You could probably use some other seeds as well.

I liked the Seed Muffins and I guess you could even eat them with jam. It’s pretty much like seed bread, just in a muffin form. I didn’t try that, I just ate them as they were. But it certainly would be an option. I think I should try more of those savoury muffins. Onion muffins sound interesting for sure and I would guess they go well with some bbqed meat.

Do you have a favourite muffin flavour? Something you can’t pass.

Happy Baking!


About andreamacleod

Take a KitchenAid Artisan machine, a young wife, time, creativity and mix it well. You end up with endless options of baking goodies from German torte to North American cupcakes. Follow me on my baking and cooking adventures and throw in your cent or two. There are no limits!

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