Muffins packed with crunch and flavor are perfect with a hot cup of coffee.
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1 cup Land O Lakes® Half & Half
1/2 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup uncooked old-fashioned oats
1/2 cup firmly packed brown sugar
1/4 cup roasted shelled sunflower seeds
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons roasted shelled sunflower seeds
Heat oven to 400°F. Grease or place paper baking cups into 12 muffin pan cups; set aside.
Combine half & half, butter, and egg in bowl with whisk.
Combine flour, cornmeal, oats, brown sugar, 1/4 cup sunflower seeds, baking powder, and salt in another bowl. Stir flour mixture into half & half mixture just until moistened.
Spoon batter evenly into prepared muffin cups. Sprinkle tops evenly with 2 tablespoons sunflower seeds. Bake 15-18 minutes or until golden brown.
Seeds and nuts are a staple in the vegetarian diet. They are packed with protein. You can use salted or unsalted sunflower seeds in this recipe.
Explore reviews fromour online community
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
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