With the nutritional goodness of barley, oats, wheat and sunflower, sesame and chia seeds, these muffins are a great choice whether it’s rise-and-shine or pick-me-up time.
1 cup (250 mL) whole barley flour
1 cup (250 mL) oat bran
1/3 cup (75 mL) wheat germ
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/3 cup (75 mL) sunflower seeds
1/3 cup (75 mL) sesame seeds
1/3 cup (75 mL) chia seeds
1 egg
1 cup (250 mL) milk
½ cup (125 mL) liquid honey
1/3 cup (75 mL) canola oil
1 tsp (5 mL) vanilla
Preheat oven to 350°F (180°C). Lightly grease a 12-cup muffin tray, or line cups with paper liners.
In a large bowl, combine barley flour, oat bran, wheat germ, baking powder, and cinnamon.
In a small bowl, combine sunflower seeds, sesame seeds, and chia seeds. Remove 2 Tbsp (30 mL) and set aside. Add remaining seeds to flour mixture, and stir to combine.
In a medium bowl, lightly whisk egg. Add milk, honey, oil, and vanilla; whisk until blended. Pour liquid mixture into dry ingredients; stir just until moistened.
Spoon batter into muffin cups. Sprinkle about ½ tsp (2 mL) reserved seeds mixture over each muffin. Bake for 15 to 17 minutes or until the top of a muffin springs back when lightly touched in the centre.
Makes 12 large muffins.
Nutritional Information (per muffin):
Calories: 241
Protein: 6 g
Carbohydrate: 30 g
Fibre: 5 g
Sugars: 12 g
Fat: 14 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 17 mg
Sodium: 108 mg
Potassium: 140 mg
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