Mixed seed and date muffins

Recipe by:

For a tempting mid-morning treat with nourishing seeds and granola, try these gently spiced spelt muffins

Mixed seed and date muffins

SERVES

12

PEOPLE

PREP TIME

745

MINUTES

COOKING TIME

20

MINUTES

CUISINE

COURSE

Baking

Method

  1. Add all the ingredients, except the pumpkin seeds, into a large bowl. Stir them well until completely combined.

  2. Cover with clingfilm and place in the fridge overnight.

  3. Heat your oven to 180°C and place twelve paper cases into a cupcake tin. Divide the mixture between the cases and sprinkle on the pumpkin seeds.

  4. Bake for 20 minutes or until baked through. Place onto a wire rack when the muffins are cool enough to handle.

Ingredients

  • 180g spelt flour

  • 1 tsp bread soda, sieved

  • 3 tsp ground cinnamon

  • 370ml butter milk

  • 110ml olive oil

  • 1 egg lightly beaten

  • 150g granola

  • 10g sunflower seeds

  • 10g poppy seeds

  • 30g wheatgerm

  • zest of 4 oranges

  • 70g golden caster sugar

  • 120g dates, de-stoned and finely chopped

  • handful of pumpkin seeds for sprinkling

Method

  1. Add all the ingredients, except the pumpkin seeds, into a large bowl. Stir them well until completely combined.

  2. Cover with clingfilm and place in the fridge overnight.

  3. Heat your oven to 180°C and place twelve paper cases into a cupcake tin. Divide the mixture between the cases and sprinkle on the pumpkin seeds.

  4. Bake for 20 minutes or until baked through. Place onto a wire rack when the muffins are cool enough to handle.