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| SUNFLOWER SEED MUFFINS | |
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3/4 cup whole wheat flour 3/4 cup sunflower seed meal 1/4 tsp. salt 2 egg yolks 1/2 tsp. vanilla (optional) 1/2 tsp. baking soda (optional) 2 tbsp. molasses or honey 3/4 cup milk 3/4 cup raisins 2 egg whites, well beaten 1 tbsp. vegetable, peanut or light olive oil Note: To make sunflower seed meal, coarsely grind shelled sunflower seeds in a blender. Soak the raisins in warm water for 30 minutes before baking to soften them, if desired. Preheat oven to 375°F. Combine flour, sunflower seed meal, and salt. Beat egg yolks; add oil, molasses or honey, milk, and raisins. Combine wet and dry mixtures. Gently fold in beaten egg whites. Fill muffin pans 2/3 full. Bake in oiled muffin pan in preheated oven for 25 minutes. Yield: 12 muffins Prepared without vanilla or baking soda for special or lower sodium diets: Nutrition (per serving): 142 calories, 55 calories from fat, 6.4g total fat, 35.4mg cholesterol, 100.8mg sodium, 259.4mg potassium, 18.9g carbohydrates, 2g fiber, 9g sugar, 4.4g protein. Prepared with vanilla and baking soda: Nutrition (per serving): 143 calories, 55 calories from fat, 6.4g total fat, 35.4mg cholesterol, 153.3mg sodium, 259.9mg potassium, 18.9g carbohydrates, 2g fiber, 9.1g sugar, 4.4g protein. | |
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