Serves: 5
Total Calories: 427
Yield: 14 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon black pepper
WET INGREDIENTS
1 3/4 cups tomato juice
1/4 cup olive oil
1 large egg
1 tablespoon honey
GOODIES
1/2 cup sun dried tomato
3/4 cup hot water
3/4 cup pine nuts or chopped walnuts
2 cloves garlic minced
1/2 cup grated Parmesan cheese
1/2 cup firmly packed chopped spinach
1 tablespoon dried oregano
1 tablespoon dried basil

1. To prepare the goodie mixture, first cover the sun-dried tomatoes with boiling water and let soak about 20 minutes. Drain the tomatoes and chop into pea-sized bits. Place in a medium bowl along with the remaining goodie ingredients. Stir to combine.

2. Preheat the oven to 400°F.

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

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add to the goodie mixture and stir to combine.

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

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

7. Bake for 15 to 20 minutes.

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

Nutritional Facts:

Serves: 5
Total Calories: 427
Calories from Fat: 137

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