Sunflower Carrot Muffins

1 cup all-purpose flour1 cup whole wheat flour (or all-purpose) 1/2 cup firmly packed brown sugar 1/3 cup raw sunflower kernels3 teaspoons baking powder1 teaspoon cinnamon 1/2 teaspoon salt1 1/2 cups finely shredded carrot (about 2 medium-size carrots)1 can (8 oz) crushed, unsweetened pineapple, with liquid 1/2 cup low-fat milk1 large egg, slightly beaten2 tablespoons sunflower oil1 teaspoon vanilla extractHeat oven to 400 degrees. Coat a 12-cup muffin pan with non-stick cooking spray.In a large bowl, combine the flour, brown sugar, sunflower kernels, baking powder, cinnamon and salt. Mix until ingredients are thoroughly combined.In separate bowl, combine shredded carrot, crushed pineapple and its juice, milk, egg, sunflower oil and vanilla.Make a deep well in the center of the dry ingredients. Pour the carrot mixture into it. Mix with a large spoon just until the dry ingredients are combined. Do not beat or over-mix.Spoon batter into each muffin cup, filling each one approximately 3/4 full. Bake 20-22 minutes or until golden brown and toothpick inserted in center of muffin comes out clean. Let muffins cool in pan 5 minutes. Remove from pan; cool completely on a wire rack or serve warm.Serves 12.Nutrition values per serving: 190 calories, 6 g fat (1 g saturated), 32 g carbohydrates, 3 g fiber, 5 g protein, 19 mg cholesterol, 245 mg sodium.National Sunflower Association