Okay, you don’t have to be breastfeeding to eat these; they’re just muffins. But here’s a recipe that makes just six muffins (when I make a dozen I end up freezing about half or they mold), is wonderful with peanut butter smeared on the halves, and is more wholesome and filling than sweet. An excellent snack to have around, and easy to make.
2 tablespoons safflower or other neutral-flavored oil
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour (graham flour)
3 T ground flax seeds
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 egg yolk
1/2 c milk
fruit/nuts (see instructions below)
Preheat oven to 400 degrees F. Prep 6 muffin cups with liners or butter/oil.
Mix dry ingredients. Beat together the egg yolk and milk. Make a well in the dry ingredients, pour the wet ones into it,, and stir until just barely incorporated.
Add about 1/2 cup of some combination of sunflower seeds, pumpkin seeds, chopped walnuts or other nuts, chopped dried fruit that’s been covered in boiling water and soaked while you prep the batter, fresh berries, and/or chopped apple. (For instance, sunflower seeds, chopped walnuts, and dried apricot are tasty together and good with peanut butter.)
Bake 20-30 minutes.