Susan from Food Blogga
Makes 12 regular size muffins
1 cup all-purpose flour
1 cup whole wheat flour
3 tablespoons flax seed (or flaxseed meal)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
4 tablespoons smart balance butter substitute, melted
1 large egg and 2 egg whites
1/4 cup golden raisins
1/4 cup coarsely chopped toasted walnuts
2 tablespoons sunflower seeds, divided
Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.
Combine flours, flax seeds, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.
In a separate bowl, combine buttermilk, honey, sugar, smart balance, and eggs, and whisk well. Add to the flour mixture, stirring until just combined. Fold in raisins, walnuts, and half of the sunflower seeds.
Spoon the batter evenly into the into 12 muffin cups. Sprinkle remaining sunflower seeds on top of muffins. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.