Healthy Eating for Your Active Lifestyle

Nourish Move Thrive

Three Seed Yogurt Muffins

Recipe details

Servings: 12
Time: Under 1 hour

Tasty muffins chock full of colourful and crunchy seeds make a satisfying breakfast with a glass of milk and a piece of fresh fruit.

Ingredients

  • 1 cup (250 mL) whole wheat flour
  • 2/3 cup (150 mL) all-purpose flour
  • 1/2 cup (125 mL) wheat germ
  • 1/2 cup (125 mL) unsalted green pumpkin seeds
  • 1/2 cup (125 mL) unsalted roasted sunflower seeds
  • 2 tbsp (30 mL) flax seeds, cracked
  • 2 tsp (10 mg) baking powder
  • 1 tsp (5 mL) ground ginger or
  • cinnamon
  • 1/4 tsp (1 mL) each baking soda, and salt
  • 1 egg
  • 1 cup (250 mL) milk
  • 2/3 cup (150 mL) liquid honey or packed brown sugar
  • 1/2 cup (125 mL) plain yogurt, (not fat-free)
  • 1/4 cup (60 mL) butter, melted

Topping:

  • 1 tbsp (15 mL) unsalted green pumpkin seeds
  • 1 tbsp (15 mL) sunflower seeds sunflower seeds

Directions

  1. Preheat oven to 375°F (190°C). Butter nonstick muffin pans or line with paper liners.
  2. In a large bowl, whisk together whole wheat flour, all-purpose flour, wheat germ, pumpkin seeds sunflower seeds, flax seeds, baking powder, ginger, baking soda and salt.
  3. In another bowl, whisk together egg, milk, honey, yogurt and butter.
  4. Pour over dry ingredients; stir just until moistened.
  5. Spoon into prepared muffin pan; sprinkle tops with pumpkin seeds and sunflower seeds.
  6. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.



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Three Seed Yogurt Muffins

Nutrition Information

per serving

269 Calories 269
Protein 8 g
Carbohydrate 35 g
Fat 2 g
Fibre 3.3 g
Sodium 87 mg
Calcium 103 mg