Healthy seeds muffins

There were bags of rye, barley flakes, some sunflower seeds, linseed ... in my cupboard. I had no idea what to do with them until I came across this website.   I have baked those muffins immediately. They were rich, dense and chewy. Ideal for busy day breakfast. And of course following  the advice of the author of this recipe I used what was in my cupboard so my recipe is slightly different then the original one. 

I would recommend them to everybody.

  Ingredients for 10 -12 muffins:

• 80g porridge oats
• 100g rye flakes
• about 280 ml hot milk
• 100g barley flakes
• 35g oat flakes
• 2 tbsp sunflower seeds
• 1 tbsp linseed
• 1 tbsp sesame seeds
• 20g almonds chunks
• 2 tbsp sugar
• 2 eggs
• 3 tbsp honey
• pinch of salt

 Place the 80g of porridge oats and rye flakes in a bowl and pour in the hot milk. Set aside to soak.

In a big bowl place the barley flakes, oat flakes, sunflower seeds, linseed, sesame seeds, almond chunks, sugar, salt and mix them together.

Preheat the oven to 180C. Line muffin tin with paper cases.

Into a bowl with dry ingredients add the soaked flakes, the eggs and honey and stir them together. 

Spoon this thick batter into paper cases up to the top. Bake in preheated oven for 20 - 30 minutes. When baked transfer to the wire rack and leave them to cool down slightly. I prefer them warm but cold are fine too.

Enjoy !

Recipe in Polish

Very healthy muffins

This recipe comes from Muffin Tin Mania blog . When I saw those muffins I had to make them. As soon as I gathered all ingredients I started. Those muffins were extremely easy to prepare. They don't need to be bake. And the are very tasty. Crunch, chewy, sweet and full of goodness. We really enjoyed them. I think they are perfect snack.

Ingredients for 10 - 12 muffins:

• 100g rolled oats
• 50g rye flakes
• 150g chopped, pitted dates (I used half figs half dates)
• 60g shelled pistachios
• 40g sunflower seeds
• 50g raisins
• 60g cashew nuts ( I used salted)
• 30g cocoa nibs
• 2 tbsp sesame seeds
• 2 tbsp ground flaxseed (skipped)
• 250 ml brown rice syrup
• 60 ml almond butter

Place all dry ingredients into a food processor and process until slightly pulverised and mixed. Then add the brown syrup and almond butter and mix again until all ingredients clump together. 

Spoon the mixture into silicone muffin moulds. And press the with the back of the spoon. If the seeds stick to the spoon cover the spoon with thin layer of brown rice syrup. Try to smooth the surface.

Chill the muffins in the fridge for at least 30 minutes.

Then remove form moulds and wrap into parchment. 

 Store the muffins in the fridge.

 Enjoy !

Seed muffins

It was lazy Saturday morning. I was wondering what to prepare for breakfast when I found interesting recipe for seed muffins on this web site. As I had all ingredients at home I decided to bake them immediately. I would not be myself  if I did not change this recipe a little. I partly swapped plain flour with wholegrain one, and added more seeds on the top. Those muffins turn out to be a little dry, so I would recommend to slice them and spread with butter and eat with some vegetables. I believe that seed lovers would fully enjoy them.   

Ingredients for 7 muffins:

• 2 tbsp sesame seeds
• 2 tbsp sunflower seeds
• 25g pumpkin seeds
• 80g wholegrain flour
• 100g plain flour
• 1 tsp baking powder
• pinch of salt
• 30g grated cheese (I used mix of mozzarella and cheddar cheese)
• 1 egg
• 125ml milk
• 60g melted butter
• 1 tbsp sesame and sunflower seeds to sprinkle on the top

All seeds place on frying pan and roast them as long as sesame seeds tour out brownish and set aside to cool down.

Preheat the oven to 210C. Grease muffin tin.

Sift the flours, baking powder, salt and cheese into big bowl and whisk them together.

Break the egg into separate bowl and whisk it with fork, pour milk into the egg and whisk together. Melt the butter. When the butter cools down pour it into dry ingredients mixture along with milk mixture. Combine all ingredients. Spoon the batter into muffin tin. Sprinkle with seeds. Bake for 20 min. Check with toothpick if batter is baked in the middle. Cool down on wire rack. Enjoy :)

Dates muffins

Combination of dates and peanut butter sound exotic for me. I simply had to try recipe for muffins with these ingredients. It comes from this web site.

Ingredients for 18 muffins:

• 65g soft butter
• 125g peanut butter
• 75g brown sugar
• 2 eggs
• 1/2 tsp baking soda
• 375 ml milk
• 300g flour
• 2 tsp baking powder
• 80g wholemeal flour
• 130g chopped pitted dates
• 2 tbsp sesame seeds 

Preheat the oven to 200C. Line muffin tin with paper muffin cases.

In a large bowl beat the butter, peanut butter and sugar together until pale and creamy. Beat in the eggs one in a time. Stir in the soda, baking powder, flours alternating with milk. Gently stir in chopped dates.

Spoon batter into muffin cases using two spoons. Sprinkle top of each muffin with sesame seeds. Bake for 20 - 25 minutes until well risen. Remove from baking tin and place on wire rack to cool down. They are very tasty while still warm.