Whole Grain Muffins w/Sunflower & Flax Seeds

Recipe By: Lissa Deangelis

4 or 5 Points per serving

2 cups oatmeal

1 cup whole grain pastry flour -- Arrowhead Mills

1/2 cup sunflower seeds

1/4 cup flax seeds

1 teaspoon caraway seeds -- or cumin seeds (optional)

2 teaspoons baking powder with phosphates -- * see note

1/2 teaspoon sea salt

1 egg -- organic, free range preferred

1/4 cup unsalted butter -- melted

1 cup Rice Dream -- or nut milk, * see note

1. Preheat oven to 350º F. Oiled or paper-lined muffin cups.

2. In a medium bowl, mix together oatmeal, flour, sunflower, flax, and caraway seeds, baking powder, and salt.

3. In a small bowl, whisk together egg, butter, and milk. Pour the liquid ingredients into the oatmeal mixture and stir until blended.

4. Spoon into prepared muffin cups, filling each three-fourths full. Bake in preheated oven until tops are golden, about 30 minutes.

5. Remove muffins to a cooling rack or turn upside down in muffin pan to cool bottoms and keep tops moist.

* Original recipe called for whole wheat pastry flour, aluminum-free baking powder and nut milk.

Servings: 12

Serving size (1 muffin)

Per MC nutritional analysis: Per Serving (based on whole wheat flour and Rice Dream): 225 Calories, 10g Fat, 5g Fiber Weight Watcher Points: 4

Per serving (based on Whole wheat flour and coconut milk): 261 Calories, 14g Fat, 5g Fiber Weight Watcher Points: 5

Source: "Recipes for Change: Gourmet Wholefood Cooking for Health and Vitality at Menopause"

NOTES : Found at http://www.homeschoolzone.com/m2m/fitandtrim.htm

Shared by Pamela S.