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Recipe of the month
Greek Wrap

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Sunflower Pumpkin Muffins
Ingredients:
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
1 large egg, slightly beaten
1/4 cup milk
1/4 cup sunflower oil
1 cup old-fashioned rolled oats
1/2 cup roasted sunflower kernels
(if not salted, add ˝ teaspoon salt)
Topping:
1 tablespoon margarine, melted
1/3 cup firmly packed brown sugar
3 tablespoons roasted sunflower kernels
1 tablespoon flour
1/4 teaspoon pumpkin pie spice
Directions: Preheat oven – 425°F.

Combine flour, sugar, baking powder, pumpkin pie spice, salt and soda. Mix well. In a separate bowl, combine pumpkin, egg, milk and oil; add to dry ingredients and stir only until ingredients are combined. Stir in oats and kernels. Fill muffin cups 3/4 full.

Topping: Combine all of the ingredients, stir until crumbly and sprinkle over muffins.

Bake 18 to 20 minutes.
Servings: 12 muffins
Calories/Serving: 230
Nutrition: One serving provides approximately: 230 calories, 5 g protein, 31 g carbohydrates, 2 g fiber, 10 g fat (2 g saturated), 18 mg cholesterol, 41 mcg folate, 2 mg iron, 269 mg sodium.
Source: Submitted by National Sunflower Association
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