A Nutritious Treat!

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Now I have posted periodically on the subject of food and included enticing photos for you , my dear readers, to enjoy.

This time I am going the extra step and including the recipe for those of you who may wish to make your own batch of these Three Seed Yogurt Muffins!

I just tried them for the first time yesterday, and they were a big hit with some friends and my family at home.

Here you go!

ENJOY!

 

*****

 

Three Seed Yogurt Muffins

 

For 12 muffins,

INGREDIENTS:

1 cup whole wheat flour

2/3 cup all-purpose flour

½ cup wheat germ

½ cup roasted raw pumpkin seeds

½ cup roasted raw sunflower seeds

2 tbsp ground flax seeds

2 tsp baking powder

1 tsp ground ginger or cinnamon

1/4 tsp baking soda

1 egg

1 cup milk

2/3 cup liquid honey or packed brown sugar

½ cup plain yogurt (NOT fat-free)

¼ cup butter, melted

 

TOPPING:

1 tbsp raw roasted pumpkin seeds, 1 tbsp raw sunflower seeds

 

INSTRUCTIONS:

Preheat oven to 375°F; line muffin pan with paper liners (or grease pan).

In a coffee or all-purpose grinder, grind the flax seeds.

In a large bowl, whisk together whole wheat flour, all-purpose flour, wheat germ, pumpkin seeds, sunflower seeds, flax seeds, baking powder, ginger, and baking soda.

In another bowl, whisk together egg, milk, honey, yogurt, and butter.

Pour wet ingredients over dry ingredients, stir just until moistened.

Spoon into prepared muffin pan; sprinkle tops with pumpkin seeds and sunflower seeds.

Bake for about 25 min. or until tops are firm to the touch.  Cool in pan for 5 min. Transfer to rack to cool completely.

 

EXTRA NOTE:

Optional to add – orange zest with the butter; grated apple; dried cranberries, blueberries, or raisins

 

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