Muffins Matter

There is nothing like a homemade muffin in the morning. I once worked at a coffee shop that claimed to sell them, and guess what? The mix came out of a big CAN. Yeah. Plastic tub. Sorry, but no thanks. Besides being a dough ball, they are loaded with oil and sugar.

WHY?It doesn't have to be that way. Muffins are meant to be light and aromatic - very satisfying when paired with coffee or tea. They can even, dare I say it, be halfway healthy with the right ingredients!

Sunflower Seed kernels top this healthy muffin...



I am including recipes for my favorites, besides the healthy carrot sunflower seed, a lemon poppyseed and a banana streusel muffin. My carrot muffin has grated carrots and zucchini in them (from local gardens when available) with whole wheat flour for fiber and applesauce to cut back on the fat without compromising the taste or texture of the muffin. The sprinkling of toasted sunflower seeds gives the muffin a nice crunch - while adding nutty nutrition. It only takes 10 minutes to whip up a batch of muffins, with an extra 20 in the oven. So when you get the craving for a store-made muffin, grab some veggies or fruit and make your own.

1 c toasted sunflower seed kernels

1/4 c canola oil 

1/3 c brown sugar 

1/4 c molasses

1 egg 

3/4 c applesauce 

1 c grated carrots 

1 c grated zucchini 

1 c whole wheat flour

3/4 c unbleached flour 

2 t baking powder 

1 t cinnamon

1/2 t salt

1/2 t fresh ground nutmeg 

1/2 t cardamom 

Preheat oven to 400. Pour raw sunflower seeds, no shells peeps - the kernels, and brown for about 6 minutes giving the pan a shake halfway through. Watch the seeds to make sure they don't brown too much as they will brown even more once their atop the muffins. Whisk together oil and sugar in a large bowl. Beat in egg, then applesauce, followed by the HAND grated carrots and zucchini. Measure flours, baking powder, salt, cinnamon, nutmeg and cardamom, whisking together before stirring in until just combined. Spoon into sprayed, paper lined muffin tin, top with seeds and bake for 18 minutes, inserting toothpick to make sure center is done (and not gooey). These have 160 calories, 5 grams of fat, 180 g of sodium, 3 g of protein and 2 grams of fiber - so don't feel an ounce of guilt when eating one!