Carrot Pumpkin Seed Muffins

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1-3/4 cups (425 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
1/4 cup (60 mL) packed dark brown sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) ground cardamom or 1 tsp/5 mL cinnamon
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) grated nutmeg
3/4 cups (175 mL) pumpkin seeds
1 cup (250 mL) buttermilk
1/4 cup (60 mL) liquid honey
3 tbsp (45 mL) almond oil, sunflower seed or vegetable oil
2 eggs
2 cups (500 mL) shredded carrots

Preparation

In large bowl, whisk together whole wheat and all-purpose flours, sugar, baking powder, baking soda, cardamom, salt and nutmeg; stir in 1/2 cup/125 mL of the pumpkin seeds.

In separate bowl, whisk together buttermilk, honey, oil and eggs; stir in carrots. Pour over flour mixture; stir just until combined (do not overmix).
Spoon into 12 greased muffin cups. Sprinkle with remaining pumpkin seeds.

Bake in centre of 350°F/180°C convection oven or 375°F/190°C conventional oven until skewer inserted in centre of muffin comes out clean, about 25 minutes. Let cool in pan on rack.

Makes 12 muffins. From Homemakers magazine 

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