Sunflower and Fresh Berry Whole-Grain Muffins

Sunflower and Fresh Berry Whole-Grain Muffins

Ingredients

• Nonstick cooking spray , for the pan
• 21⁄ 2 cups whole wheat pastry flour
• 1 cup old-fashioned rolled oats
• 1⁄4 cup wheat germ
• 11⁄ 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1⁄ 2 teaspoon fine sea salt
• 2 large eggs
• 1 cup fresh apple cider or apple juice
• 2⁄ 3 cup Sucanat
• 1⁄ 2 cup canola oil
• 11⁄ 2 cups berries, such as blueberries, cranberries, raspberries, or a combination
• 1⁄ 2 cup sunflower seeds

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 375°F. 
2. Lightly spray a 12-cup muffin pan with the cooking spray.
3. Whisk together the whole wheat pastry flour, rolled oats, wheat germ, baking soda, baking powder, and salt in a large bowl. 
4. In another separate bowl, lightly whisk the eggs, then whisk in the apple cider, Sucanat, and oil. 
5. Make a well in the center of the dry ingredients, pour in the egg mixture, and stir just until combined. Fold in the berries and sunflower seeds.
6. Divide the batter among the cups, filling them about three-fourths full.
7. Bake until the tops spring back when pressed with a forefinger, about 20 minutes. 
8. Cool in the pan for 10 minutes. Remove the muffins from the cups. 
9. Serve warm or cool to room temperature. (The muffins can be cooled and stored in an airtight container for up to 2 days.)