2 tablespoons sesame seeds
2 tablespoons sunflower seeds
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1/4 cup baking powder
1/2 teaspoon salt
1/4 cup Prune Syrup
1/4 cup White Grape Syrup
1/2 cup chopped sunflower sprouts
2 cups evaporated skim milk
vegetable oil cooking spray

Directions:
Preheat the oven to 350°F. Place a 10 inch skillet, preferably nonstick, over high heat and add the sesame and sunflower seeds. Cook, shaking the pan occasionally, until the seeds start to pop and turn brown, about 3 to 4 minutes. Remove from the heat and set aside.

Place the flours, baking powder, and salt in a bowl - no need to sift - and mix thoroughly. Add the Prune and Grape Syrups, and mix with your hands until the syrups are completely incorporated into the flour mixture and the batter has formed little balls. Add the toasted seeds and chopped sprouts, and mix in. Using a rubber spatula, fold in the evaporated milk until completely blended. The batter will be very thick and wet looking.

Spray the cups of a 12 muffin tin with vegetable oil spray, and divide the batter evenly among them. Bake until done, about 25 minutes. Serve warm.

Prune Syrup:
Place 1 (48 ounce) bottle of prune juice, preferably with pulp, in a 5 quart nonstick pot over high heat and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups about 50 to 55 minutes. Let cool, then place in a covered container and refrigerate. Bring to room temperature before use.

White Grape Syrup:
Place 2 (12 ounce) cans of white grape juice concentrate in a 10 inch nonstick skillet over high heat and cook until the juice comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes.

Caution: Once the juice starts to foam, the bubbles will rise above the level of the skillet. Immediately reduce the heat to medium, and continue to cook until the juice is reduced to 1 1/2 cups, about 20 minutes more. Let cool, then place in a covered container and refrigerate. Bring to room temperature before use.

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