Healthy, wholesome, and scrumptious. The seeds add protein and fill you up. The sour berry piques your interest, and the chocolate chips add bitter sweetness. Delicious warm with butter. — Foraging as a Way of Life: A Year-Round Field Guide to Wild Plants. Mikaela Cannon, New Society Publishers

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WILD WHOLESOME DOCK MUFFINS

Course Breakfast, Snack

Servings 24 muffins

Author Mikaela Cannon, author of Foraging as a Way of Life: A Year-Round Field Guide to Wild Plants

Ingredients

Dry ingredients

1 ½ cups white flour
½ cup finely ground dock seed flour
1 tsp baking powder
1 tsp baking soda
¾ cup cane sugar
1 pinch of salt

Wet ingredients

½ cup yoghurt
½ cup milk
½ cup melted butter
4 tbsp vegetable oil
3 eggs
2 tsp vanilla extract

Toppings

½ cup dark chocolate chips
½ cup sunflower seeds
¼ cup sesame seeds
¼ cup chia seeds
1/3 cup hemp seeds
I cup black currants or other berries like raspberry, saskatoon, haskap or gooseberry

Instructions

Heat oven to 200°C or 390°F.
Mix dry ingredients (flour, baking powder and soda, sugar, and salt) Gently stir in the toppings.
In a separate bowl whisk together wet ingredients (yoghurt, milk, butter, oil, eggs, and vanilla).
Make a well in the dry ingredients and pour the wet ingredients into it. Stir gently. Less stirring is better. No more than max 8 stirs. It is ok if it is lumpy or that some of the flour is not quite mixed in. If you stir too much the muffins will come out hard.
Divide into greased muffin tins. This recipe makes 24 small muffins. Top each muffin with some chocolate chips.
Cook on 390°F for 5 mins. Turn down heat to 350°F and bake for another 12 mins.