Serves: 5
Total Calories: 433
Yield: 12 muffins

3/4 cup roasted sunflower seed
LIQUID INGREDIENTS
1 cup lime juice
1/2 cup liquid sweetener
1/2 cup granulated sweetener
1/4 cup orange juice
2 tablespoons canola oil
1 teaspoon vanilla extract
DRY INGREDIENTS
2 cups unbleached white flour
1 cup barley flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350°F.

In a dry skillet, roast the sunflower seeds while stirring to prevent the seeds from burning. Set aside to add to the batter later.

Mix together the liquid ingredients.

Sift the dry ingredients into the liquid ingredients. Stir gently and add the roasted sunflower seeds to the batter. Spoon immediately into lightly oiled muffin tins, filling the cups nearly full. Bake for 18-20 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 433
Calories from Fat: 226

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