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WILD WHOLESOME DOCK MUFFINS
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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.