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πŸ›οΈπŸ’š Got Nuts for Canada Day? πŸŽ‰ Crunch into the Celebration with Our Irresistible Selection! πŸ’šπŸ›οΈ


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 Β½ cups white flour
Β½ cup finely ground dock seed flour
1 tsp baking powder
1 tsp baking soda
1 cup cane sugar
1 pinch of salt

Wet ingredients:
Β½ cup yoghurt
Β½ cup milk
ΒΌ cup melted butter
4 tbsp vegetable oil
3 eggs
2 tsp vanilla extract

Β½ cup dark chocolate chips
Β½ cup sunflower seeds
ΒΌ cup sesame seeds
ΒΌ cup chia seeds
1/3 cup cup hemp seeds
1 cup black currants (or other berries like raspberry, saskatoon or gooseberry)


Heat oven to 200Β°C or 390Β°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 350Β°F for 5 mins. Turn down heat to 350Β°F and bake for another 12 mins.

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