Sunflower seed muffins

Sunflower seed muffins

6 tbsp canola oil, plus extra for oiling (optional)
1 cup whole wheat flour
1 tbsp baking powder
½ cup light brown sugar
scant 2 cups rolled oats
heaping ½ cup golden raisins
heaping ½ cup sunflower seeds
2 eggs
generous 1 cup skim milk
1 tsp vanilla extract


1. Preheat the oven to 400°F/200°C. Oil a 12-hole muffin pan or a line with 12 paper cases. Sift together the flour and baking powder into a large bowl, adding the contents of the strainer back into the bowl. Stir in the sugar, oats, golden raisins, and scant ½ cup of the sunflower seeds.

2. Lightly beat the eggs in a large pitcher or bowl, then beat in the milk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in thebeaten liquid ingredients. Stir gently until just combined; do not overmix.

3. Spoon the batter into the prepared muffin pan. Sprinkle the remianing sunflower seeds over the tops of the muffins. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.

4. Leave the muffins in the pan for 5 minutes to cool slightly, then serve warm or transfer to a wire rack and let cool.

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