Chocolate Chip Muffins with Sunflower Seed Paste

Ingredients:

• 0.5 cups dried cranberries
• 1 and 1/4 cups whole wheat flour for baking
• 0.5 cups oatmeal
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 1/4 teaspoon of baking soda
• 0.5 tbsp. semi-sweet chocolate granules
• 2/3 cup brown sugar
• 0.5 cup sunflower seed paste
• 3/4 cup milk
• 2 tablespoons of vegetable oil
• 1 large egg

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a metal muffin tin with paper liners, then spray the liners with cooking spray. Place the cranberries in a small bowl and add hot water to cover (if the cranberries are already damp, you can skip this step).
2. In a medium bowl, combine the flour, oats, baking powder, salt, and baking soda; stir in the chocolate chips. In another medium bowl, combine the brown sugar and sunflower seed paste, then whisk in the milk, vegetable oil, and egg. Mix the liquid mixture with the flour mixture to form a fairly runny batter. Drain the cranberries, pat them dry, and add them to the batter.
3. Spoon 1/3 cup batter into each muffin cup. Bake, rotating the pan halfway through, until a cake tester inserted into several muffins comes out clean, 16 to 18 minutes.
4. Let the muffins cool slightly in the pan on a wire rack, then remove them to a wire rack to cool completely. You can store the muffins in an airtight container overnight, or wrap each one in plastic wrap and freeze in an airtight container for up to 4 days.
   
   

   Note

   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.