As moist and sumptuous as carrot cake, these muffins won't hang around long.
1 cup all purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ teaspoon cinnamon
1 teaspoon cardamom
½ cup golden raisins
¾ cup orange juice
1 cup finely grated carrots
1 tablespoon sunflower oil
½ cup dry roasted, lightly salted sunflower kernels
Lightly coat muffin pan with sunflower oil and preheat oven to 375ºF.
Combine dry ingredients and raisins. Mix together orange juice, carrots, egg, and oil; gently stir wet ingredients into dry. Add sunflower kernels gradually, being careful not to overmix.
Bake for 15-17 minutes or until golden. Let cool in pan about 10 minutes, remove to cooling rack.
Per serving -- Calories: 166; Total Fat: 4.5 g; Carbohydrate: 29 g; Sat. Fat: 0.6 g; Dietary Fiber: 2 g; Cholesterol: 18 mg; Protein: 4 g; Sodium: 194 mg; Calcium: 41 mg