Walnut & Sunflower Muffins

by Lydia Webber

This recipe popped up in my reader this morning – Cardamom & Sunflower Muffins from Green Kitchen Stories. I had everything except the cardamom. A quick google search told me that it is food sacrilege to substitue anything for cardamom – but I did. You can feel pretty good about these muffins. The “flour” is ground nuts and seeds and they are sweetened with honey. And like they mention – these muffins are very light. I could eat four or something.

A few notes:

-I forgot to toast the sunflowers. I will next time but all went well regardless.
-I used my coffee grinder. Chop the walnuts into small bits before grinding.
-My cardamom substitution was 1 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground ginger.
-They taste bang-up with jam. I’m going to add a slice of cheddar next (trust me!).
-I used the four leftover egg yolks to make aioli.