Seed Bread Muffins


Baking bread isn’t really my thing.  It’s something I seldom do and to tell the truth, I’m a little scared of working with yeast.  All my insecurities set in…I always think, what if the bread does not rise.  Stupid, I know…but I have my moments.  Apart from the endless waiting for dough to rise, and then most of the recipes say, to let the dough rise in a warm place…I mean what happens in winter? and yes, I have actually had my heated oven door open, with a stool in front of the door, with my dough on, in the hopes the heat will help my dough to rise, I mean, a girl has got to try!..and then the kneading, I have no clue how to knead properly, I’ve never been taught, so I do my own thing and just hope for the best.

Never the less, need I say, that if I can find a bread recipe that doesn’t need yeast, I am all there.

This healthy Seed Loaf recipe has been eyeing me out for a while.  Yes, it is always in my face. I open my recipe file and just randomly flip to a page and nine out of ten times I have the Seed Loaf staring at me, so…it was time…I had to do it…I had to put my curiosity aside and just do it…and my, am I soooooo happy I did.  This bread is to die for!  and if you like a very dense, seed induced healthy bread, this is the one!  I just cannot get enough of it.  I didn’t quite have all the ingredients as the original recipe from the Your Family Magazine stipulated, so I substituted and still it was awesome.  I also, did not have the actual size loaf tin, so for a bit of fun got my giant-sized muffin cup tray and ended up loading up six giant sized muffin cups and four slightly smaller muffin cups just to finish up the mixture. I filled the muffins cups to just about the brim and there was a slight rising but not much at all. Nothing spilled over, so it all worked out perfectly.


I must say I loved the concept of the bread muffins, it’s just different.  I have a sneaky suspicion that when I do this bread again, instead of using a loaf pan, I’m going to use the muffin cup trays again.

These freeze very well, by the way.  The bread muffins I individually wrapped, and if you opt for doing the loaf pan, just slice and individually wrap.  It’s so easy, when you want, just pop them in the microwave till they reach the temperature you want, and then smother in butter, and add some jam or honey….Yum !!!  This is just an incredible health bread with goodness and nutrition.  It is just pure heaven.


Healthy Seed Bread Muffins

Preparation time:  25 minutes

Cooking time:  1 hour

Total time:  1 hour 25 minutes


750 millilitres (3 cups) nutty wheat flour

250 mililitres (1 cup) cake wheat flour

500 millilitres (2 cups) oats

pinch of salt

1 Tablespoon white sugar

350 millilitres (mixture of seeds (I used a combination of sunflower and pumpkin seeds combined)*

a handful of extra seeds for sprinkling on the top of the bread muffins


Preheat the oven to 180 degrees C/ 350 degrees F

Grease a giant sized muffin tray and a large sized muffin tray.  (I used spray n’ cook)

In a large mixing bowl, combine the nutty wheat flour, cake wheat flour, oats, sugar, salt and all the seeds.  This is quite a floury mixture so use a tablespoon to combine.  Do not even consider an electric mixer, clouds of flour will be everywhere!

In a separate medium sized bowl, pour in the buttermilk, full cream milk, sunflower oil and bicarbonate of soda.  With a tablespoon, stir all the wet ingredients a few times, and set aside for approximately 5 minutes.

Then, with a tablespoon push some of the dry ingredients aside, working around the bowl, making a well effect, in the middle of the flour and oats mixture.  Then grab your medium sized bowl with the wet ingredients in and pour the wet ingredients into the dry ingredients.  Using a tablespoon, mix these two mixtures together to combine.  The mixture is quite thick, and mixing is a bit of an arm workout, but make sure you reach the sneaky flours down at the bottom of the bowl.

Spoon into the prepared muffin trays, filling the mixture to just about the brim.

Sprinkle each bread muffin with extra seeds for added texture.

Place trays in oven and bake for 1 hour.  Test with skewer.  Skewer must come out clean.

Then remove trays from oven.  Remove bread muffins from trays and place on a cooling rack.

I love them hot.  Serve with butter, raw honey or jam.

Enjoy 🙂

  •  I used a digital scale and measured out the seeds.  I found this method to be far more accurate.  Using measuring cups for the seeds somehow just get lost in the mixture.
  • My little experiment:  1 measuring cup (250 millilitres) of pumpkin seeds was equivalent to 155 millilitres on the digital scale and 1 measuring cup (250 millilitres) of sunflower seeds was equivalent to 137 millilitres on the digital scale…Please use a digital scale when measuring the seeds 🙂
  • My giant size muffin cups are width 10.2 centimeters /4 inches and depth 5.2 centimeters /2 inches.

6 thoughts on “Seed Bread Muffins

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