Serves: 5
Total Calories: 796
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1/2 cup unbleached flour
1/2 cup buckwheat flour
1/4 cup yellow cornmeal
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups buttermilk
1/2 cup frozen apple juice concentrate
1/4 cup canola oil
1 large egg
GOODIES
1 cup raisins
1 cup roasted sunflower seed

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 796
Calories from Fat: 349

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