1 1/4 c. yellow cornmeal
3/4 c. sunflower seeds
1/2 c. flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. whole or skim milk
1 egg
3 tbsp. safflower or corn oil

Grind in blender if you like a smoother muffin.

Preheat oven to 425 degrees. Grease 12 muffin cups. In large bowl, mix cornmeal, seeds (or seed flour), sugar, baking powder and salt.

In small bowl, mix the egg, milk and oil. Add liquids to dry mixture, stir just enough to blend and moisten. Pour into the muffin cups and bake for 25 minutes. Best served hot.