Recipe: Honey and Nut Muffins (with raisins, sunflower seeds, flax seeds and oats)

HONEY AND NUT MUFFINS

Vegetable cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 tsp. baking soda
1/8 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 cup low fat buttermilk
3 Tbsp. honey
2/3 cup brown sugar
4 Tbsp. canola oil
2 large egg
1/4 cup golden raisins
1/2 cup toasted walnuts, coarsely chopped
2 Tbsp. sunflower seeds, shelled and divided use
3 Tbsp. ground flax seeds
1/4 cup oats

Place rack in center of oven and preheat to 375 degrees F. Spray a 12-mold muffin pan with cooking spray.

Combine white and wheat flours, baking soda, salt, cinnamon and nutmeg into large bowl and stir well.

Using separate bowl, combine buttermilk, honey, sugar, oil and eggs and whisk well. Add the flour mixture, stirring until just combined.

In separate bowl, mix raisins, walnuts, half of sunflower seeds, ground flax seeds and oats. Fold mixture into batter until combined. (During preparation make sure to mix the ingredients until they are just combined. Over mixing can negatively impact the fine crumb texture you desire.)

Spoon batter evenly into muffin cups. Sprinkle remaining sunflower seeds on top of muffins.

Bake for 18 to 20 minutes or until tops are golden. Transfer pan to rack to cool for 5 minutes before removing muffins and placing them on a wire rack to further cool.

Makes 12 servings

Per serving: 260 calories, 11 g total fat (1 g saturated fat), 38 g carbohydrate, 6 g protein, 3 g dietary fiber, 165 mg sodium

Source: the American Institute for Cancer Research