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Muffins

Health Muffins

health-muffins

Yield: 24 Servings

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health-muffins

Ingredients

  • 1 C. sunflower seeds
  • 1 C. all-purpose flour
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 C. raisins
  • 1 1/2 C. 2% milk
  • 2 eggs, slightly beaten
  • 1/2 C. honey
  • 1/2 C. butter, melted

Directions

  1. Preheat oven to 400° F. Grease muffin pan or line with paper baking cups.
  2. Lightly toast sunflower seeds for about 5 minutes. But take care, they burn easily!
  3. Combine the toasted sunflower seeds, the flour, oats, baking powder, baking soda, salt, cinnamon and raisins in a large mixing bowl and stir them together with a fork. In another bowl, mix the milk, eggs, honey and butter. Then add the combined dry ingredients. Stir with a fork until just blended.
  4. Spoon the batter into the prepared muffin pans, filling each about two-thirds full. Bake for about 20 minutes. Remove from the oven and cool on a rack.

Health Muffins

health-muffins

Yield: 24 Servings

Ingredients

  • 1 C. sunflower seeds
  • 1 C. all-purpose flour
  • 1 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 C. raisins
  • 1 1/2 C. 2% milk
  • 2 eggs, slightly beaten
  • 1/2 C. honey
  • 1/2 C. butter, melted

Directions

  1. Preheat oven to 400° F. Grease muffin pan or line with paper baking cups.
  2. Lightly toast sunflower seeds for about 5 minutes. But take care, they burn easily!
  3. Combine the toasted sunflower seeds, the flour, oats, baking powder, baking soda, salt, cinnamon and raisins in a large mixing bowl and stir them together with a fork. In another bowl, mix the milk, eggs, honey and butter. Then add the combined dry ingredients. Stir with a fork until just blended.
  4. Spoon the batter into the prepared muffin pans, filling each about two-thirds full. Bake for about 20 minutes. Remove from the oven and cool on a rack.

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