1 cup all purpose flour
1 cup whole wheat flour (or all purpose)
1/2 cup firmly packed brown sugar
1/3 cup raw sunflower kernels
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups finely shredded carrot (about 2 medium-size carrots)
1 can (8 oz) crushed, unsweetened pineapple, with liquid
1/2 cup 1% low-fat milk
1 large egg, slightly beaten
2 tablespoons sunflower oil
1 teaspoon vanilla extract
Preheat oven to 400 degrees Fahrenheit. Coat a 12 cup muffin pan with non-stick cooking spray. In a large bowl, combine the flour, brown sugar, sunflower kernels, baking powder, cinnamon, and salt. Mix until ingredients are thoroughly combined.
In separate bowl, combine shredded carrot, crushed pineapple and its juice, milk, egg, sunflower oil, and vanilla.
Make a deep well in the center of the dry ingredients. Pour the carrot mixture into it. Mix with a large spoon just until the dry ingredients are combined. Do not beat or overmix.
Spoon batter into each muffin cup, filling each one approximately 3/4 full. Bake 20 to 22 minutes or until golden brown and toothpick inserted in center of muffin comes out clean. Let muffins cool in pan 5 minutes. Remove from pan; cool completely on a wire rack or serve warm.
Makes 12 medium muffins.