Four-Seed Muffins

These muffins just seem to be getting healthier and healthier! The first recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb was one that was whole-grain. Now, the second recipe is one with four different types of seeds: poppy, pumpkin, sesame, and sunflower. From these four different seeds comes the name Four-Seed Muffins. My dad, who has been eating healthier lately, really liked these muffins. He eats them as snacks or for breakfast, because he says they fill him up (but not in a bad way).

I mixed together the self-rising flour, whole-wheat flour, baking powder, the four kinds of seeds, raisins, and brown sugar.

In another bowl, I combined the oil, egg, and milk.

I mixed everything together to get a kind of liquidy batter.

After putting the batter into the paper liners, I sprinkled them with remaining seeds.

Here are the muffins, fresh out of the oven...

...and here they are on the cooling rack.

I thought that they were going to become a bit more golden. Either way, they're unique!

They look like a mess when cut in half, but that's because of the seeds and raisins. They didn't allow for a clean cut.

These weren't moist, but they weren't dry either. They had a nice taste to them, which I still haven't been able to pinpoint. Just as my dad said, these are perfect as a snack or as a breakfast accompanied by milk or orange juice.

Four-Seed Muffins
*makes 12 muffins*

Ingredients:
generous 3/4 cup self-rising white flour
2/3 cup stone-ground whole-wheat flour
1 tbsp baking powder
2 oz (50 g) mixture of poppy, sesame, sunflower, and pumpkin seeds
2/3 cup raisins
generous 1/3 cup dark brown sugar
scant 1/2 cup sunflower oil
1 egg
2/3 cup skim milk
extra seeds, for dusting

Directions:
1) Heat the oven to 400F. Line a 12-cup muffin pan with paper muffin liners.
2) Sift the self-rising flour into a large bowl. Add the whole-wheat flour, baking powder, all the seeds, raisins, and sugar.
3) Mix together the oil, egg, and milk, and pour into the dry ingredients in the bowl. Stir together with a large spoon until just combined.
4) Spoon equally into the paper muffin liners and sprinkle with a fine dusting of your chosen seeds.
5) Bake for 15 minutes, or until the muffins are well risen, firm, and springy to the touch. Serve warm.



Recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bobb