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
1/4 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.