Morning Glory Breakfast Muffins
2/3 cup sunflower seeds, roasted, see note3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 egg
2 tbsp. vegetable oil
3/4 cup carrot, grated
1/2 cup unsweetened applesauce
1/2 cup packed dark brown sugar
1/2 cup orange juice
1 tsp. vanilla extract
1/2 cup raisins
Preheat oven to 375 degrees. Lightly coat 12 muffin cups with vegetable oil spray or line with paper liners.
In a large bowl, whisk together subflower seeds, whole-wheat and all-purpose flours, baking powder, baking soda, salt, and cinnamon until blended. In a medium bowl, whisk the egg with oil until smooth. Add grated carrot, applesauce, brown sugar, orange juice and vanilla and whisk until blended. Stir in raisins.
Add carrot mixture to flour mixture and whisk just until combined. Do not overmix. Spoon into prepared muffin cups, filling them almost full.
Bake until muffins have risen slightly and are golden brown, 25-30 minutes. Remove from muffin cups. Serve warm or at room temperature. (You can refrigerate the muffins for 1 day or freeze them for 2 weeks).
Note: If sunflower seeds are raw, spread them out in a pie plate and toast them in a 375-degree oven, stirring once, until one shade darker, about 5 minutes.
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Last Updated October 4, 1998 by Terri
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