Serves: 5
Total Calories: 982
Yield: 12 Standard or 6 Jumbo Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat pastry flour
1 cup whole wheat flour
1/2 cup unbleached flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup applesauce
1 cup milk
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
GOODIES
1 cup coarsely chopped roasted walnuts
1 cup coarsely chopped roasted sunflower seed
12 heaping teaspoons margarine or butter
12 heaping teaspoons light brown sugar

1. Preheat the oven to 375°F.

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

3. Combine the walnuts and sunflower seeds in a small bowl. Add 1 cup of this mixture to the dry ingredients and stir to combine. Reserve the remaining mixture for the topping (see Step 4).

4. To prepare the muffin tins, place 1 heaping teaspoon of margarine into each cup, followed by 1 heaping teaspoon of brown sugar, and 2 heaping teaspoons of the reserved walnut-sunflower seed mixture. (If using jumbo muffin tins, double these amounts.)

5. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

6. Spoon the batter into the muffin tins. Fill each cup nearly to the top.

7. Bake 15 to 20 minutes for standard muffins, 20 to 25 minutes for jumbo.

8. When the muffins are done, immediately turn them upside-down on a platter or baking sheet. Do not remove the muffin tin. Cool at least 10 minutes before removing the tin. You may need a knife to help free the muffins.

Nutritional Facts:

Serves: 5
Total Calories: 982
Calories from Fat: 577

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