One of my first baking experiences, besides a simple cake, were muffins. I love muffins! They are simple and versatile and fun! Of course there is this rivalry with Cupcakes, but often I find cupcakes too sweet. Muffins on the other hand can be savoury as well. This recipe isn’t, but it’s on my “Baking Bucket List” to make a savoury muffin one day.
Board Meetings from work are always a great excuse to bake because those meetings take a whole day and people come in from quite a distance and like to have a second breakfast. What is not eaten in the morning will be eaten later in the day.
When we have meetings I like to give people two sort of muffins. That way you barely can go wrong and people usually like one or the other. Since I had some bananas in my freezer I decided to use them.
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.
Baking in Saskatoon 