SUNFLOWER SEED MUFFINS

3/4 cup whole wheat flour
3/4 cup sunflower seed meal
1/4 tsp. salt
2 egg yolks
1/2 tsp. vanilla (optional)
1/2 tsp. baking soda (optional)
2 tbsp. molasses or honey
3/4 cup milk
3/4 cup raisins
2 egg whites, well beaten
1 tbsp. vegetable oil

Note: To make sunflower seed meal, coarsely grind shelled sunflower seeds in a blender. Soak the raisins in warm water for 30 minutes before baking to soften them, if desired.
Preheat oven to 375°F.
Combine flour, sunflower seed meal, and salt. Beat egg yolks; add oil, molasses or honey, milk, and raisins.
Combine wet and dry mixtures. Gently fold in beaten egg whites.
Fill muffin pans 2/3 full. Bake in oiled muffin pan in preheated oven for 25 minutes.
Yield: 12 muffins