Sunflower Raisin Muffins
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Vegetable oil||3 Tablespoon|
|Egg||1 Large (At Room Temperature)|
|Vanilla extract||1 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Shelled sunflower seeds||1⁄2 Cup (8 tbs)|
Heat the oven to 400 degrees.
Spray ten 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups with nonstick vegetable cooking spray.
Fill any unused cups with water.
Stir together the flours, sugar, baking powder and salt.
In another bowl stir together the milk, oil, egg and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the raisins and sunflower seeds.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes, then remove the muffins from the cups and finish cooling them on the rack.