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Three-Seed Ginger Honey Muffins

Early Summer 2017
F201703033.jpg
food and drink

BY: Jennifer MacKenzie

Sunflower seeds, hemp seeds and flax seeds add flavour, protein, omegas and crunch to these satisfying muffins. The honey and yogurt add moisture and a great taste, too, especially with the fragrant punch of fresh ginger. Serve spread with softened butter, jam or marmalade.

½ cup (125 mL) raw sunflower seeds
1¼ cups (310 mL) whole-wheat flour
1 cup (250 mL) all-purpose flour
¼ cup (60 mL) raw shelled hemp seeds
¼ cup (60 mL) ground flax seeds
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 egg
⅓ cup (80 mL) granulated sugar
1½ cups (375 mL) plain yogurt (not fat-free or Greek)
⅓ cup (80 mL) butter, melted or vegetable oil
⅓ cup (80 mL) liquid honey
2 tbsp (30 mL) grated fresh ginger

TOPPING
2 tbsp (30 mL) raw sunflower seeds
1 tbsp (15 mL) raw shelled hemp seeds
1 tsp (5 mL) whole or ground flax seeds

1. Preheat oven to 375°F (190°C). Line 12-cup muffin pan with paper or parchment liners.

2. Spread sunflower seeds on a pie plate or baking sheet. Bake for about 8 minutes, stirring twice, or until seeds are lightly golden and toasted. Let cool.

3. Combine whole-wheat flour, all-purpose flour, toasted sunflower seeds, hemp seeds, flax seeds, baking powder, baking soda and salt in a large bowl; whisk to blend well.

4. In another bowl, whisk together egg, sugar, yogurt, butter, honey and ginger. Pour over dry ingredients and stir just until evenly moistened. Spoon batter into prepared muffin pan, dividing equally.

5. For the topping, combine raw sunflower seeds, hemp seeds and flax seeds in a small bowl; sprinkle on top of batter.

6. Bake for 20 to 25 minutes or until golden and tops spring back when lightly touched. Let cool in pan on a wire rack for 10 minutes, then transfer to rack to cool completely.

Makes 12 muffins

F201703033.jpg
food and drink

Three-Seed Ginger Honey Muffins

Early Summer 2017

BY: Jennifer MacKenzie

Sunflower seeds, hemp seeds and flax seeds add flavour, protein, omegas and crunch to these satisfying muffins. The honey and yogurt add moisture and a great taste, too, especially with the fragrant punch of fresh ginger. Serve spread with softened butter, jam or marmalade.

½ cup (125 mL) raw sunflower seeds
1¼ cups (310 mL) whole-wheat flour
1 cup (250 mL) all-purpose flour
¼ cup (60 mL) raw shelled hemp seeds
¼ cup (60 mL) ground flax seeds
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 egg
⅓ cup (80 mL) granulated sugar
1½ cups (375 mL) plain yogurt (not fat-free or Greek)
⅓ cup (80 mL) butter, melted or vegetable oil
⅓ cup (80 mL) liquid honey
2 tbsp (30 mL) grated fresh ginger

TOPPING
2 tbsp (30 mL) raw sunflower seeds
1 tbsp (15 mL) raw shelled hemp seeds
1 tsp (5 mL) whole or ground flax seeds

1. Preheat oven to 375°F (190°C). Line 12-cup muffin pan with paper or parchment liners.

2. Spread sunflower seeds on a pie plate or baking sheet. Bake for about 8 minutes, stirring twice, or until seeds are lightly golden and toasted. Let cool.

3. Combine whole-wheat flour, all-purpose flour, toasted sunflower seeds, hemp seeds, flax seeds, baking powder, baking soda and salt in a large bowl; whisk to blend well.

4. In another bowl, whisk together egg, sugar, yogurt, butter, honey and ginger. Pour over dry ingredients and stir just until evenly moistened. Spoon batter into prepared muffin pan, dividing equally.

5. For the topping, combine raw sunflower seeds, hemp seeds and flax seeds in a small bowl; sprinkle on top of batter.

6. Bake for 20 to 25 minutes or until golden and tops spring back when lightly touched. Let cool in pan on a wire rack for 10 minutes, then transfer to rack to cool completely.

Makes 12 muffins

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