Was today a busy day? It's 8 p.m. and I'm just getting our Muffin Monday post up. Yes, it was a busy day. BUT, it was a terrific day! We got in a full day of lessons, we made applesauce, we listened to a history lecture on castles, we read about the Vikings, we watched two Math-U-See video lessons, and we did get around to baking this week's muffins around 4 p.m. These really are delicious -- enjoy!
Sunflower Wheat Muffins
makes 12 muffins
1 c. + 1 T. shelled, unsalted sunflower seeds, divided
2 c. whole wheat pastry flour
1 T. baking powder
1/2 t. sea salt
1/4 c. butter, melted
3 T. raw honey
1 c. milk
Preheat oven to 375F and grease muffin cups with coconut oil or line with paper baking cups.
Measure and stir together the flour, baking powder, 2/3 c. of the sunflower seeds, and sea salt in a large mixing bowl.
Measure 1/3 c. sunflower seeds into food processor and process until finely ground; stir into flour mixture.
In a small bowl, beat egg. Stir in oil, honey, and milk. Add wet mixture to dry ingredients and stir just until blended; don't over mix your muffin batter! Fill prepared muffin cups about 2/3 each with batter. Top each muffin with a light sprinkling of sunflower seeds.
Bake 15 - 20 minutes until lightly golden; check with a toothpick to be sure they're done. Cool slightly before removing muffins to a wire rack.
We would love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)
This is the 44th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. There are 8 more to come, stay tuned!
Proudly sharing this week's muffin recipe here: Mouthwatering Monday, Tasty Tuesday, Far Above Rubies, Raising Homemakers, Let's Do Brunch, This Chick Cooks, and Real Food Wednesday