Birdseed muffins
Birdseed muffins are loaded with seeds and whole grains. They are wholesome and hearty, ready to take along on your next adventure!
Migration season
These muffins, the Grain and Seed Muffins from Dorie Greenspan’s Baking with Dorie, always make me think of birds. The first time I made them was for a trip to the northern end of the Finger Lakes last March to see the snow geese that pass through on their spring migration. We saw an estimated 50,000 snow geese that day (and we didn’t even go during the peak!!) and thousands of other ducks and swans making a stop in the muck flats on their migration north.
Full of seeds and whole grains, these muffins remind me of birdseed. They are hearty muffins- with whole wheat flour, oats, wheat bran, sunflower seeds, flaxseeds, sesame seeds, and dried fruit. A perfect snack to take along on your next adventure or to enjoy as you sit and watch the birds outside your window.
Flaxseeds
Unsurprisingly, flaxseeds are the seeds of the flax plant. Beyond their nutritious seeds, flax plants have several more important uses. Fibers from the stem of flax plants are used to make linen. Flaxseed oil (also called linseed oil) is an important component in varnishes, paints, linoleum, and printing inks.
Buying and storing flaxseeds
Flaxseeds come in two color varieties- brown and golden- that have similar nutritional profiles. When buying flax products always look for whole or ground flaxseeds. Products labeled as ‘flaxseed-meal’ is the flaxseed ‘pulp’ leftover from making flaxseed oil. Though flaxseed-meal is still a great source of fiber, it lacks all of the beneficial healthy fats that have been extracted into flaxseed oil.
Flaxseeds have a very strong protective seed coat that our digestive systems struggle to break down. Because of this, it’s always better to use ground flaxseed instead of whole. Though its generally recommended to store ground flaxseed in the refrigerator or freezer to preserve the omega-3 fatty acids, studies show that the omega-3s from ground flaxseed is stable at room temperature for up to a year.
Nutritional benefits
Flaxseeds are one of the best plant sources of omega-3 fatty acids, specifically alpha-linolenc acid (ALA). Omega-3s are essential for brain structure, function, and development. They are a major structural component of cell membranes in brain cells and help to facilitate communication between cells. Consuming omega-3s has been shown to improve learning, memory, cognition. ALA also improves heart health, reducing markers of heart disease and improving blood flow, which allows more energy and nutrients to be carried to the brain.
Flaxseeds are also a good source of copper, a micronutrient required for proper brain development and function. Copper is needed for enzymes for cellular metabolism that provides cells with energy. Though the brain is only 2% of the body’s mass, it consumes 20% of the body’s energy. As such, the brain has the biggest demand in the body for copper. Several neurological diseases have been linked to disruption of copper levels in the brain, including Alzheimer’s and Parkinson’s disease.
Birdseed Muffins
Ingredients
- 1 c (136 g) whole wheat flour
- ½ c (68 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ¼ tsp baking soda
- ½ c (50 g) rolled or old-fashioned oats not instant oats
- ½ c (30 g) wheat bran (or substitute with an equal amount of wheat germ)
- ½ c (100 g) packed brown sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 1 c milk not very cold
- ⅔ c flavorless oil such as canola
- ⅓ c maple syrup
- ⅓ c (40 g) sunflower seeds preferably raw
- 2 tbsp flaxseeds whole or coarsely ground (grinding makes the omega-3 fatty acids more available to for bodies to absorb)
- 2 tbsp sesame seeds
- ½ c (80 g) moist, plump dried cranberries or raisins
Instructions
- Center a rack in the oven and preheat to 400℉. Line a a regular-sized muffin tin with cupcake papers or spray the cups with oil.
- In a large bowl, whisk together both flours, baking powder, salt, cinnamon, baking soda, oats, and bran. Stir in the brown sugar, making sure there aren't any lumps.
- In a medium bowl, whisk together the eggs, yolk, milk, oil, and maple syrup.
- Pour the liquid ingredients over the dry and stir with a flexible spatula until there are no longer any dry pockets of flour- be sure you get any hiding at the bottom of the bowl. Add all the seeds and the dried fruit and stir to incorporate. Divide the batter evenly among the muffin cups- it will fill them.
- Bake for 15-18 minutes, or until the muffins are peaked, golden, and a tester inserted into the center of a muffin should comes out clean. Transfer the muffin tin to a rack and cool for 5 minutes, then pop the muffins out onto the cooling rack.
- Serve the muffins warm or at room temperature.
Storing:
- The muffins are best the day they are baked (be sure to try one while its still warm) but will still be delicious if kept covered and at room temperature for a 3 days. Or freeze the muffins in an airtight container for up to 2 months.
I made these as a summer snack and they’re lovely!
So glad you liked them!