Multi-Grain Muffins

Multi-Grain Muffins

Ingredients:

• 1 cup all-purpose flour

• 3/4 cup whole-wheat flour

• 1/4 cup almond flour

• 1/4 cup coconut flour

• 1 1/2 tsp ground cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

• 3/4 cup whole milk or almond milk

• 3/4 cup packed dark brown sugar

• 3 large eggs

• 1/2 cup sunflower seeds

• 3/4 cup finely chopped pecans

• 3/4 cup raisins

• 1/2 cup vegetable oil

1. Heat oven to 375℉. Line a 12-cup standard muffin tin with paper liners.

2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, almond flour coconut flour, cinnamon, baking powder, baking soda and salt.

3. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir in 1/2 cup of the walnuts, 1/4 cup sunflower seeds and 1/2 cup of the raisins into the wet mixture. Stir in the vegetable oil.

4. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix or muffins will become stiff when baked.

5. Divide the batter evenly among the prepared cups. Sprinkle the remaining pecans, sunflower seeds and raisins evenly over the tops of the muffins.

6. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 18 to 20 minutes.

7. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack.

8. Serve for breakfast or an afternoon snack.

Yields: 12 muffins

Notes&Tips:

• These Multi-Grain Muffins are wonderfully delicious! Baked just right - moist with a nice crunch (pecans and sunflower seeds), not too sweet with plump raisins. These have now become my favorite muffins.

• My hubby, who's generally not a muffin fan, enjoyed these very much. Usually he'd slather butter on his muffin before consuming, but he didn't put even a smidge of butter on these Multi-Grain Muffins!

• Feel free to substitute the pecans with walnuts or even pistachios or almonds.