Muffins packed with crunch and flavor are perfect with a hot cup of coffee.
Heat oven to 400°F. Combine half & half, butter and egg in large bowl with wire whisk.
Combine flour, cornmeal, oats, brown sugar, 1/4 cup sunflower seeds, baking powder and salt in medium bowl. Stir flour mixture into half & half mixture just until moistened.
Spoon batter evenly into 12 greased or paper-lined muffin cups. Sprinkle tops evenly with 2 tablespoons sunflower seeds. Bake for 15 to 18 minutes or until golden brown.
Dietary Fiber: 1g
This is a winner! Easy to make and great flavor. I used unsalted butter and unsalted sunflower seeds. I have tried several muffin recipes that use cornmeal and this is the best.
These muffins are wonderful. I took them to work and the gang loved them. My flour was 25% white whole wheat and I used corn flour instead of meal. They taste like corn muffins, but with a little crunch from the sunflowers. I used regular half and half, but think I'll try the low fat next time.
More like a biscuit than a muffin, more savory than sweet. Other than the sunflowers, not much flavor.
If you use salted sunflower seeds the muffins are a little too salty, unless that's the way you like them
Love recipes from your sight. I use alot of recipes on your sight. Thanks for the aesome cool sight.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1007
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