Whole Wheat Turkey Breakfast Muffins (12 servings) 1 pound turkey breakfast sausage 1 large egg 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 1 teaspoon Italian seasoning 1/2 teaspoon baking soda 1/4 cup dry-roasted sunflower seeds 1 cup buttermilk 2 Tablespoons vegetable oil In medium non-stick skillet over medium heat, saute turkey 5 to 6 minutes or until no longer pink; remove from heat and drain. In large bowl combine turkey, all-purpose flour, wheat flour, baking powder, Italian seasoning, baking soda and sunflower seeds. In small bowl combine buttermilk, oil and egg. Fold into flour mixture, stirring just until moistened. Coat 12 muffin tins with cooking spray. Paper liners may be used in muffin cups for easier clean-up, if desired. Evenly spoon turkey sausage mixture into each of 12 muffin cups. Bake at 400 degrees F. for 20 to 25 minutes or until toothpick inserted in center of each muffin comes out clean. Remove muffin from tins and cool. To Reheat From Refrigerator: Wrap biscuit in paper towel. Microwave at high (100% power) for 20 seconds. To Reheat From Freezer: Wrap biscuit in paper towel. Microwave at high (100% power) for 40 seconds. This delicious recipe came to us by way of The National Turkey Federation. It's more than a muffin. It's a meal. Be sure to make extras. They taste even better when reheated. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 178. Submitted 5/4/2002.