Saturday, June 19, 2010

Cinnamon Sunflower Seed Breakfast Muffins




I love to make healthy muffins for breakfast. Now that I'm on vacation, they're going to become a much more common daily occurence! I used to rely on recipes for muffins, printing off many pages of muffin recipes, all really very similar. There was no need for that. The muffin is the perfect jumping off point for a beginning baker. They're simple, easy, you can put anything you want in them! I'm trying to ease into creating my own recipes, and so far Ive got a pretty good grasp on muffins and granola bars. Yes, I'll definetly be posting some granola bar recipes here!



These muffins are rich tasting, thanks to the sour cream, and they really are pretty healthy! Next time, I plan to substitute honey for the brown sugar. These dont only have to be sunflower seed muffins, you can really put anything you want in them.

Makes 8 muffins

1 c oats
1/2 c all purpose flour
1/2 c wheat germ
1/2 tsp baking soda
1 tsp cinnamon
1 carrot, grated
1/3 c sour cream
1/2 c milk
1/4 c oil
1 egg, lightly beaten
1 tsp vanilla
1/2 c sunflower seeds
1/4 c brown sugar

  • Preheat oven to 350 degrees. Line eight muffins cups with a paper liner.

  • Combine oats, flour,wheat germ, baking soda and cinnamon in a large bowl.

  • Grate carrot into a medium bowl, mix with oil, vanilla, and lightly beaten egg. Add in the milk and sugar, then slowly stir in the sour cream.

  • Make a well in the dry ingredients, add in the carrot mixture. Once mixed, stir in sunflower seeds.

  • Dvide among muffin cups, hen bake for around 25 minutes, or until a toothpick comes out clean. Let them cool down in the pan, but of course, eat some fresh and hot :)
  • 1. Preheat oven to 350 degrees. Line eight muffins cups with a paper liner

    2. Combine oats, flour,wheat germ, baking soda and cinnamon in a large bowl.

    3. Grate carrot into a medium bowl, mix with oil, vanilla, and lightly beaten egg. Add in the milk and sugar, then slowly stir in the sour cream.

    4. Make a well in the dry ingredients, add in the carrot mixture. Once mixed, stir in sunflower seeds.

    5. Divide evenly among muffin cups, then bake for around 25 minutes, or until a toothpick comes out clean. Let them cool down in the pan, but of course, eat some fresh and hot :)






  • Preheat oven to 350 degrees. Line eight muffins cups with a paper liner.

  • Combine oats, flour,wheat germ, baking soda and cinnamon in a large bowl.

  • Grate carrot into a medium bowl, mix with oil, vanilla, and lightly beaten egg. Add in the milk and sugar, then slowly stir in the sour cream.

  • Make a well in the dry ingredients, add in the carrot mixture. Once mixed, stir in sunflower seeds.

  • Dvide among muffin cups, hen bake for around 25 minutes, or until a toothpick comes out clean. Let them cool down in the pan, but of course, eat some fresh and hot :)

  • Preheat oven to 350 degrees. Line eight muffins cups with a paper liner.

  • Combine oats, flour,wheat germ, baking soda and cinnamon in a large bowl.

  • Grate carrot into a medium bowl, mix with oil, vanilla, and lightly beaten egg. Add in the milk and sugar, then slowly stir in the sour cream.

  • Make a well in the dry ingredients, add in the carrot mixture. Once mixed, stir in sunflower seeds.

  • Dvide among muffin cups, hen bake for around 25 minutes, or until a toothpick comes out clean. Let them cool down in the pan, but of course, eat some fresh and hot :)
  • Preheat oven to 350 degrees. Line eight muffins cups with a paper liner.

  • Combine oats, flour,wheat germ, baking soda and cinnamon in a large bowl.

  • Grate carrot into a medium bowl, mix with oil, vanilla, and lightly beaten egg. Add in the milk and sugar, then slowly stir in the sour cream.

  • Make a well in the dry ingredients, add in the carrot mixture. Once mixed, stir in sunflower seeds.

  • Dvide among muffin cups, hen bake for around 25 minutes, or until a toothpick comes out clean. Let them cool down in the pan, but of course, eat some fresh and hot :)
  • Preheat oven to 350 degrees. Line eight muffins cups with a paper liner.

  • Combine oats, flour,wheat germ, baking soda and cinnamon in a large bowl.

  • Grate carrot into a medium bowl, mix with oil, vanilla, and lightly beaten egg. Add in the milk and sugar, then slowly stir in the sour cream.

  • Make a well in the dry ingredients, add in the carrot mixture. Once mixed, stir in sunflower seeds.

  • Dvide among muffin cups, hen bake for around 25 minutes, or until a toothpick comes out clean. Let them cool down in the pan, but of course, eat some fresh and hot :)
  • 2 comments:

    1. looks great

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