I call these "You Name It" Cake Muffins because depending upon what type of grated vegetable or puree you use, will determine the name of the muffin. Get it? This is an easy one to experiment with. I'm obsessed with muffin experimentation!

"You-Name-It" Cake Muffins
Makes 12

2/3 cup chopped, toasted walnuts or pecans
3/4 cup whole-wheat flour
3/4 cup all-purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2 tablespoons vegetable oil
1 cup finely grated carrots or zucchini - or 1 cup pumpkin or sweet potato puree (or, mix all 3 purees together to = 1 cup)
1/2 cup unsweetened applesauce
2/3 cups packed dark brown sugar - or molasses or honey
1/4 cup plain, non-fat yogurt - or buttermilk or milk
1 teaspoon vanilla extract - or not
1/2 cup chopped, dried fruit such as cranberries or figs

Vegetable oil spray or muffin cup liners
Chopped walnuts
Granulated sugar

Preheat the oven to 375 degrees.

Lightly coat 12 muffin cups with vegetable oil spray or line with muffin papers.

In a large bowl, whisk together the sunflower seeds, flours, baking powder, baking soda, salt, cinnamon and nutmeg.

In a medium bowl, whisk the egg with the oil until smooth. Add the grated carrot, applesauce, brown sugar, yogurt, and vanilla and whisk until blended. Stir in the raisins.

Add the carrot mixture to the flour mixture and whisk just until combined. Do not overmix. Spoon into the prepared muffin cups, filling them almost full.

Sprinkle tops with a 1/2 teaspoon each of chopped walnuts and granulated sugar.

Bake until the muffins have risen slightly and are golden brown, 20-25 minutes.

Serve warm or at room temperature.

Refrigerate leftovers, vegetable puree will spoil quickly.

Note: If the sunflower seeds or nuts are raw, spread them out in a pie plate and toast them in a
375 degree oven, shaking once, until one shade darker, about 5 minutes.