Sunflower and Pumpkin Seeds Muffin ~ 向日葵和南瓜籽玛芬
Saturday, February 15, 2025 8:04
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These Sunflower and Pumpkin Seeds muffins, soft and light are so easy to whip up to enjoy with a hot cup of coffee or tea. They are very versatile as you can have them as a light breakfast or snack as and when you feel like it. I topped them with more seeds and with a sprinkling of Rapadura sugar to give the extra crunch and coupled with the frgrance of the latter, they certainly brought the muffin to a new level.
Sunflower and Pumpkin Seeds Muffin ~ 向日葵和南瓜籽玛芬
Ingredients
- 150 gm plain flour
- 70 gm light brown sugar
- 130 gm pupkin puree (from fresh pumpkin)
- 1 ‘L’ egg
- 1/4 cup milk
- 60 ml oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 45 gm lightly roasted sunflower seeds
- 45 gm lightly roasted pumpkin seeds
- Rapadura or Turbinado sugar to sprinkle on top (optional)
Method
- Sift the plain flour with the baking powder and baking soda, salt and cinnamon. Set aside
- In a mixing bowl, whisk sugar, oil, egg and milk till smooth. Add in the pumpkin puree, vanilla and whisk till well incorporated.
- Add the flour mixture into the wet ingredients. Mix till moistened.
- Mix in the sunflower and pumpkin seeds, but do not overmix.
- Using an ice cream scoop, divide the mixture into lined muffin pan, about 3/4 full.
- Sprinkle a mixture of sunflower and pumpkin seeds and Rapadura sugar on top of the muffin.
- Bake in a preheated oven @ 180 deg.C for about 15 mins. till golden brown. Test with a skewer till it comes out clean or with a little bit of crumb. Overbaking will result in dense and tough muffins. Remove from the oven and let cool.
- Yield : 8 Muffins
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2025/02/sunflower-and-pumpkin-seeds-muffin.html
