Sunflower and Pumpkin Seeds Muffin ~ 向日葵和南瓜籽玛芬

 

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

1. Sift the plain flour with the baking powder and baking soda, salt and cinnamon.  Set aside
2. In a mixing bowl, whisk sugar, oil, egg and milk till smooth.  Add in the pumpkin puree, vanilla and whisk till well incorporated.
3. Add the flour mixture into the wet ingredients. Mix till moistened.
4. Mix in the sunflower and pumpkin seeds, but do not overmix.
5. Using an ice cream scoop, divide the mixture into lined muffin pan, about 3/4 full.
6. Sprinkle a mixture of sunflower and pumpkin seeds and Rapadura sugar on top of the muffin.
7. 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.
8. Yield :  8 Muffins