I love this quick to make wholewheat muffin recipe. The muffins freeze well and are great to eat alongside a cup of coffee or tea. The original recipe is from Lagom by Steffi Knowles - Dellner but I have tweaked the recipe and added some chopped dates and walnuts which I think go really well with the texture of the wholewheat flour.
Ingredients
200g wholemeal flour
1 tbsp light brown sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
75g walnuts, chopped
75g dates, chopped
200ml buttermilk (you might need a little more depending on the flour used)
50g butter, just melted
1 tsp vanilla extract
1 tbsp of sunflower seeds, pumpkin seeds or chopped walnuts
Method
Preheat the oven to 180C/350F and place 10 paper cases in a muffin tin. (You can use 12 which will give you slightly smaller muffins).
In a large bowl, mix together the flour, sugar, baking powder and bicarbonate of soda with a pinch of salt. Mix in the chopped walnuts and dates.
In a jug, whisk together the buttermilk, butter and vanilla essence and pour this mixture into the dry ingredients. Stir the ingredients together until you have a sticky dough. Add a little more buttermilk if you need to.
Spoon a dessertspoon of the mixture into the muffin cases. Scatter the seeds or nuts over the top of the muffins. Bake for between 20 and 25 minutes until risen and just turning brown around the edges.
Serve on their own or with berry puree and thick greek yogurt.
