1 box of Hodgson Mills Whole Wheat Muffin Mix
3/4 c sunflower seeds, with 2 tbs set aside
1 cup rice milk (any milk would probably work, that's just the kind I had at home)
2 tbs maple syrup
about 1/4 tsp cardamom, clove, nutmeg
1 tsp cinnamon, split in half
1 tbs sugar
1 egg
1 tbs slightly melted butter
2 ripe bananas
Preheat oven to 400. Mash ripe bananas and milk until well incorporated. Add the rest of the wet ingredients and stir until well blended. Sift in the whole wheat mix just until well mixed. Add the spices (being sure to set aside 1/2 tsp sugar) and sunflower seeds (being sure to set aside 2 tbs of seeds). Mix well then pour into greased muffin tin. I got a yield of 12 regular sized muffins. In a separate bowl, mix sugar, seeds and cinnamon then sprinkle generously on the top of each muffin. Bake about 20 or until they pass the toothpick test.
3/4 c sunflower seeds, with 2 tbs set aside
1 cup rice milk (any milk would probably work, that's just the kind I had at home)
2 tbs maple syrup
about 1/4 tsp cardamom, clove, nutmeg
1 tsp cinnamon, split in half
1 tbs sugar
1 egg
1 tbs slightly melted butter
2 ripe bananas
Preheat oven to 400. Mash ripe bananas and milk until well incorporated. Add the rest of the wet ingredients and stir until well blended. Sift in the whole wheat mix just until well mixed. Add the spices (being sure to set aside 1/2 tsp sugar) and sunflower seeds (being sure to set aside 2 tbs of seeds). Mix well then pour into greased muffin tin. I got a yield of 12 regular sized muffins. In a separate bowl, mix sugar, seeds and cinnamon then sprinkle generously on the top of each muffin. Bake about 20 or until they pass the toothpick test.