Monday, March 1, 2010

Day #31: Sunflower Seed Muffins & Spring Flowers

Where we live in Southern Texas, it already feels like Spring! The weather has been near perfect-low 70s, sunny, and not a cloud in the sky. My son and I have spent lots of time at the park, sliding, swinging, blowing bubbles, and laughing. Spring days just naturally bring my heart joy and remind me to consciously thank God for His Beauty, Faithfulness, and Love. Being that it feels like Spring here, I planted some petunias last week in a beautiful new butterfly planter...just a little happy for my heart and front porch. As I was enjoying my flowers, I decided that today (March 1st) would be the perfect day to make the SUNFLOWER MUFFINS from the 100 muffin cookbook. These Sunflower Muffins are super healthy, very hearty and filling, and have a salty crunch to them. Enjoy!

Psalm 85:11
"Faithfulness springs forth from the earth, and righteousness looks down from heaven."

Hosea 6:3
"Let us acknowledge the LORD; let us press on to acknowledge him. As surely as the sun rises, he will appear; he will come to us like the winter rains, like the spring rains that water the earth."

Tomorrow we will take a giant leap from Spring to my all-time favorite season, Autumn, and make the Halloween Pumpkin Muffins
(I would wait till October but the 100 muffins in 100 days adventure will long be over by then :-))

Sunflower Seed Muffins

1 cup all-purpose flour
1 tbsp baking powder
Heaping 1/2 cup firmly packed light brown sugar

2 cups rolled oats
1/2 cup golden raisins
3/4 cup sunflower seeds
2 large eggs
1 cup skim milk
6 tbsp canola oil
1 tsp vanilla extract

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together all-purpose flour and baking powder in a large bowl. Stir in the sugar, oats, golden raisins, and 1/2 cup of the sunflower seeds.

Lightly beat the eggs in a large bowl, then beat in the milk, vanilla extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the remaining sunflower seeds over the tops of the muffins. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

1 comment:

  1. These look delicious and I have all the ingredients in the cupboard. In Kansas it's still in the 30's but the sun's been shining bright with the promise of 50's this weekend. Come on spring! Thanks for the inspiration :)