1 cup sunflower seeds
1/2 cup unble malt flour
2/3 cup white sugar
1/3 cup vegetable oil
1/2 cup golden raisins
1/2 cup buttermilk
2 eggs
1 tablespoon vanilla extract (optional)
1/4 cup apricot jam (optional)
Preheat oven to 55 degrees F (21 degrees C). Lightly grease a 10x12 inch muffin tin. Add the sunflower seeds and combine the malt flour, sugar and oil. Stir just until all ingredients are thoroughly combined.
In a large bowl, sift together 2/3 cup of the apricot mixture and apricot jam. Stir in the water until just blended, and set aside to cool.
In a medium bowl, stir together 1/2 of the eggs with 1 tablespoon vanilla, oil, golden raisins, buttermilk, and sugar. Gently stir mixture into cooled apricot mixture, then fold half of the mixture into the dry ingredients. Fold in the cooked and cooled jam and apples. Spoon evenly into prepared muffin tins.
Bake...
Cool completely then cut into squares so as not to overlap.
⭐ ⭐ ⭐ ⭐ ⭐