Tuesdays are the longest day of the week by far. The glow of the past weekend has faded. The satisfaction of being halfway through the work-week grind is still a day away. There is only the slow counting of hours until 5.30 and the commute home. However, I’ve decided that muffins are the perfect panacea to the Tuesday blues.
Who wouldn’t want to come to work on a Tuesday if they knew that a fresh baked muffin was sitting on their desk waiting for them? With that in mind, the three girls who share my office are now officially muffin test-kitchen tasters.
The muffin recipe below was based entirely on a clear-out of my pantry and all the near-empty bags and jars of seeds that desperately needed using up. In fact, the ingredient list grew so long that I’m not sure that I’d actually choose to make this muffin again. Except, it was very tasty…. and almost healthy. Hey, that’s real wholemeal flour I found at the back of the bottom shelf! I think it would work equally well with 1/2 cup of any of the seeds I use here, substituted for the 8 tablespoons of mixed seeds.
Once upon a time, this recipe came from Martha Stewart, but that was when it wore cream cheese frosting and before it met the back of my pantry. Next time, I’d cover the top with pumpkin seeds.
Seed and carrot muffins
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons desiccated coconut
- 1 cup plain flour
- 1 cup wholemeal flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fresh ground nutmeg
- 1/3 cup demerara sugar
- 1/3 cup white sugar
- 2 cups grated carrot
- 1 cup plain yogurt
- 4 tablespoons olive oil
- 2 tablespoons milk
- 1 egg
Heat the oven to 180 degrees. Line 12 muffin moulds with paper cases.
Stir together the flour, raising agents, spices, sugars, salt, seeds and coconut. In a separate bowl, whisk together the yogurt, oil and egg. (Particularly if your olive oil is greenish, it will look pretty nasty at this stage, but persevere!) Make a well in the flour and pour in the yogurt. Stir until combined. Fold in the carrot.
Spoon the mix into the cases and bake for 20 minutes.