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  • 1 c. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 c. all-purpose flour
  • 1 c. sunflower seeds
  • 1 ½ c. 2% milk
  • ½ c. honey
  • 1 c. raisins
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. cinnamon
  • 2 eggs, slightly beaten
  • ½ c. butter, melted


  1. Preheat oven to 400° F. Grease muffin pan or line with paper baking cups.
  2. Lightly toast sunflower seeds for about 5 minutes. But take care, they burn easily!
  3. Combine the toasted sunflower seeds, the flour, oatmeal, baking powder, baking soda, salt, cinnamon and raisins in a large mixing bowl and stir them together with a fork. In another bowl, mix the milk, eggs, honey and butter. Then add the combined dry ingredients. Stir with a fork until just blended.
  4. Spoon the batter into the prepared muffin pans, filling each about two-thirds full. Bake for about 20 minutes. Remove from the oven and cool on a rack.


You can substitute ¼ cup of the total quantity of Quick Cooking Irish Oats called for in your recipes with ¼ cup of McCann’s® Steel Cut Irish Oats. For example, if the recipe calls for 1 cup of McCann’s Quick Cooking Irish Oats you would use ¾ cup McCann’s Quick Cooking Irish Oats along with ¼ cup of prepared* McCann’s Steel Cut Irish Oats.