Wholewheat Vegetable Muffin with Poppy Seeds Topping

In the dark, long, cold winter of Sweden, having a bowl of warm soup is such as great comfort, especially when you just come back from outside. Sometimes we are not very hungry, then we eat mixed vegetable soup with some vegetable muffins. If you don’t like store-bought bread but don’t have time to make a loaf of fresh bread by yourself, the muffins are a simple and quick fix.

This wholewheat vegetable muffin is very easy to make, and it is packed with lots of good stuff, nutrients, vitamins, fiber and healthy fat. It’s soft and fluffy inside, with crunchy edges and delicious crispy seeds on the top. The muffins themselves have mild taste, though it’s a great companion to a bowl of robust soup. Of course if you feel like it, you can also eat it as an afternoon snack with tasty spreads or nut butter.

Health index: 5/5 (everyday food, highly recommended)
Kitchen gadget: oven
Makes 12

1 cup fresh or frozen vegetable cubes (such as well chopped carrots, broccoli, cauliflowers, peas, corns, parsnip, leek, celery, white cabbage etc)
1 cup graham flour
1 cup bread flour
1 tbsp wheat germ
1 tbsp ground flax seeds
1 ½ tsp baking powder
½ tsp salt
½ tsp garden herb mix or any of your favorite herb mix
1 cup plain soy yogurt (see how to make your own home-made non-dairy yogurt )
2 tbsp rapeseed oil or canola oil
1 tbsp maple syrup
2 tbsp poppy seeds

1. preheat oven at 175 °C (350 °F)
2. chop fresh vegetables or use frozen ones, thawed.
3. mix all the dry ingredients.
4. in a separate bowl, mix soy yogurt, oil and syrup, stir and blend well.
5. add wet mixture to the dry mixture. Use folding technique to blend all together, add vegetable cubes.
6. scoop the batter into the muffin cups. Sprinkle the poppy seeds on the top.
7. bake for 25 minutes.