Now that summer is here, I finally feel like I have enough time to devote to baking and blogging. I made these muffins quite a while ago from my new book and wanted to share with you.Sometimes when you bake, substitutions need to be made. I had all the ingredients I needed but had no sunflower seeds. My lovely neighbour graciously let me borrow some pumpkin seeds which I happily used.
These muffins are easy to prepare and full of flavour and texture. There is a hint of spiciness from the ginger, zing from the lemon and crunch from the pepitas, so much in fact that I wish I had added more to the batter. They're not your typical muffins but are delicious. I also like the fact that they're mostly made with whole wheat flour making them healthier than most. Give them a try with a seed of your choice!
Recipe: Whole Wheat Sunflower Seed Muffins
Wow! Congrats on the new book. I'm sure it's great. If Clarkson Potter wants to send me a copy to review for my blog, Altered Plates, I'd be happy to do it.
ReplyDeleteI love pumpkin seeds in breads and quick breads--especially when they've been allowed to toast while sitting atop the muffin/loaf top.
ReplyDeletej
congratulations for your new publication, muffins look delicious, thanks!
ReplyDeleteCongratulation on the new book
ReplyDeleteIts looks a great publication
Keep it up
Regards,
jennie
Delicious cookie . And wish you good luck for book
ReplyDeleteAlina
Great post you got here. It would be great to read more about that topic. Thanks for sharing that information.
ReplyDeletecongratulations for your new publication its great.
ReplyDelete