Carrot-Zucchini Muffins

Heat oven to 375°F. With nonstick cooking spray, coat just the bottoms of three mini muffin pans.

In large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt.

In medium-size bowl, whisk egg, buttermilk, oil and sugar until blended. Stir in zucchini, carrots, raisins and walnuts. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.

Spoon rounded tablespoon batter into each cup. Sprinkle tops with sunflower seeds. Bake at 375°F for 12 to 15 minutes, until toothpick comes out clean. Cool pans on rack for 5 minutes. Remove muffins; cool on rack.