Mixed seed and date muffins
SERVES
12
PEOPLE
PREP TIME
745
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Baking
Method
Add all the ingredients, except the pumpkin seeds, into a large bowl. Stir them well until completely combined.
Cover with clingfilm and place in the fridge overnight.
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.
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
Add all the ingredients, except the pumpkin seeds, into a large bowl. Stir them well until completely combined.
Cover with clingfilm and place in the fridge overnight.
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.
Bake for 20 minutes or until baked through. Place onto a wire rack when the muffins are cool enough to handle.
