The other night when I was making dinner I was in a Hobbity mood, so I decided to make muffins like seed-cakes.
When I read the book, I pictured seed-cakes as little round, flat cakes encrusted in seeds and nuts. I don't really know how to pull that off, so I guess these muffins will have to do for now.
These muffins tasted amazing fresh. I loved the difference the anise lent. The next morning, we ate the leftovers for breakfast and the sunflower seeds had turned bright green around the edges! I'm not sure what kind of reaction was going on there, but perhaps these are best eaten the same day they're baked. (Oh, and for the record, we all ate the green seeds and none of us were the worse for it.)
Hobbit seed-cake muffins
1/2 cup butter, softened
3/4 cup brown sugar
1 tablespoon molasses
1 teaspoon baking soda
1/2 teaspoon vanilla
1 cup buttermilk
2 cups whole wheat flour
1/2 cup sunflower seeds
1–2 tablespoons poppy seeds
1/2 tablespoons anise seed (whole)
Heat oven to 425°F and prepare 12 muffin cups.
Cream butter, sugar, and molasses. Add egg. Add baking soda and vanilla. Add buttermilk and flour. Fold in seeds.
Spoon batter into muffin cups, filling mostly full. Bake 13–16 minutes, or until toothpick comes out clean.