Sunburst Muffins

Source: Local church cookbook

  • Prep
    20 minutes
  • Total Time
    45 minutes
  • Serves
    15

Description

"These muffins have a (sun)burst of flavor! Just as nutritious as they are tasty. "

Ingredients

  • 1 2/3 c. whole wheat flour (freshly milled in the KoMo Fidibus XL Mill; used white wheat)
  • 3/4 c. brown sugar (Rainy Day Foods; Could substitute Panela Cane Sugar)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1/3 c. grape seed oil
  • 1 c. sunflower seeds
  • 3/4 c. raisins (Rainy Day Foods)
  • 1 c. carrots, grated (used Bosch slicer shredder)
  • 1/4 c. water (Berkey purified)

Directions

  1. 1. Preheat oven to 375° F
  2. 2. Mix the dry ingredients together in a large mixing bowl and add beaten egg and oil
  3. 3. Add the seeds, raisins, carrots and water to form a smooth thick batter (don't over blend the batter)
  4. 4. Scoop batter into PHG muffin c. liners
  5. 5. Place liners in PHG muffin tin
  6. 6. Bake for 20-25 minutes