Source: Recipes for a Small Planet
Date tried: July 2, 2012
Yield: 16 muffins
Time needed: 20-25 minutes
I seldom bake desserts. So to get muffin recipes in, I decided to bake them for breakfast. I wasn’t too sure of that at first. Usually I just put together some yogurt and fresh fruit. Baking in the early morning was a new adventure for me.
Interestingly, I am finding it fun. Muffins are quite simple to make and take only 15-20 minutes in the oven, so I can be eating warm muffins just half an hour after pulling the ingredients out of my cupboard.
There’s a little extra preparation with these: roasting the chopped peanuts and seeds. But that only adds about 3 minutes to preparation. I used coconut oil both in the muffins and to grease the pans.
Crunchy Nut Muffins
1½ cups whole wheat flour
¼ cup soy flour
1 Tbsp. baking powder
½ tsp. salt
¼ cup sesame seeds, toasted
1/3 cup sunflower seeds, toasted
¼ cup peanuts, chopped and toasted
1/3 cup currants or raisins
1 egg, beaten
1 cup milk
1-4 Tbsp. melted butter or oil
1-4 Tbsp. honey
Preheat oven to 375oF. Oil muffin tins.
Stir together flours, baking powder, salt, seeds, peanuts and raisins.
In a separate bowl beat egg and blend in milk, butter or oil, and honey.
Add egg mixture to dry ingredients and stir just enough to moisten them.
Drop batter by spoonfuls into muffin tins and bake 15-20 minutes.
Variation: Nutty Nut Muffins
Increase the quantity of peanuts to 1½ cups