Sunflower Wheat Muffins

These muffins are filled with some ingredients you can feel good about. They have a whole cupful each of luscious sunflower seeds and whole wheat flour for a nutty taste and they're sweetened with honey instead of sugar. I have adapted my recipe from the Totally Muffins Cookbook.

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Sunflower Wheat Muffins

1 cup + 1 tablespoon shelled, unsalted sunflower seeds

1 cup all purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

1/4 cup sunflower oil

3 tablespoons honey

1 cup 2% milk

Preheat oven to 375 degrees F. Grease muffin pan or prepare with paper liners. Place 1/3 cup sunflower seeds in food processor or blender. Process until finely ground. In a large bowl, combine ground seeds, both flours, baking powder, and salt. In a small bowl, beat egg. Stir in oil, honey, and milk. Add wet ingredients to dry ingredients and stir just to blend. Stir in remaining 2/3 cup sunflower seeds. Divide batter among muffin cups. Sprinkle 1 tablespoon sunflower seeds over muffin batter tops. Bake about 25 minutes or until tops spring back when lightly touched. Makes 9 standard size muffins.

This recipe uses unsalted sunflower seeds and honey. The original recipe just called for "vegetable oil" and I opted to use sunflower oil in my muffins.

Sprinkle a tablespoon of sunflower seeds over the muffins before baking.

Remove muffins from pan after baking and cool on a wire rack.

These Sunflower Wheat Muffins have a whole grain healthy taste, not sweet, but packed with crunch and flavor.

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