Delicious, filling breakfast muffins. Perfect with a shmear of peanut butter, or toasted with a little salted butter on top.
Ingredients
or2 cups whole-wheat flour
or1 cup oatmeal (old fashioned or instant)
or2 teaspoons baking powder
or1 tablespoon Stephanie's spice blend
or1/2 stick of melted butter (salted or unsalted)
or1 cup canned pumpkin (not pumpkin pie mix)
or1/2 cup granulated sugar
or1/4 cup sunflower seed kernels (without shells)
or1/2 cup ground flaxmeal
Preparation
1.
In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and spice blend. Stir to combine.2.
In a separate bowl, combine the milk, melted butter, eggs, pumpin, and sugars, and stir with a whisk until combined. 3.
Slowly add the wet ingredients to the dry ingredients. Add the sunflower seeds and flax, gently stirring to combine (batter may be slightly lumpy).4.
Line standard size muffin tins with liners or spray with non-stick spray. Divide batter into 16 equal parts, filling the muffin tins about 2/3 full.5.
Bake at 325 for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
