Wild Wholesome Dock Muffins Recipe from: Mikaela Cannon, Spallumcheen

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.

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

Wet ingredients:
½ cup yoghurt
½ cup milk
¼ 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 cup hemp seeds
1 cup black currants (or other berries like raspberry, saskatoon or gooseberry)

Heat oven to 200°C or 390°F.

Mix dry ingredients (flour, baking powder and soda, sugar and salt) then 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 350°F for 5 mins. Turn down heat to 350°F and bake for another 12 mins.

• Hemp Seeds – Raw, Hulled
• Hemp Seeds – Raw, Hulled – ORGANIC
• Sunflower Seeds – Raw, Shelled
• Sunflower Seeds – Raw, Shelled – ORGANIC
• Sesame Seeds – Raw, Hulled – ORGANIC
• Sesame Seeds – Raw, Natural – ORGANIC
• Sesame Seeds – Raw, Black – ORGANIC
• Chia Seeds – Black – ORGANIC
• Dark Chocolate Chips, 55% Cocoa – ORGANIC