Carrot zucchini muffins

CARROT ZUCCHINI MUFFINS
MAKES 36 MINI MUFFINS

1 c. whole wheat flour
1 c. flour
1 T. baking powder
1 t. cinnamon
½ t. baking soda
½ t. salt
1 large egg
1 c. buttermilk
1/3 c. oil
2/3 c. brown sugar
1 small zucchini, shredded (1 c.)
½ c. golden raisins
½ c. chopped walnuts
2 T. sunflower seeds

Preheat oven to 375* F. Spray mini muffin tins. Whisk dry ingredients; make well. Whisk wet ingredients with sugars, nuts and seeds; stir until just moistened. Bake 12 to 15 minutes.

FOR 6 JUMBO MUFFINS: spoon ¾ c. batter into cups and bake for 30 minutes.