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