AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question Hi. I am a keen muffin maker but was a bit perplexed with the results of the last batch I made 2 days ago.
They were carrot muffins with sunflower seeds and raisins. I froze half the batch and refrigerated the other half however in both lots the sunflower seeds have turned green. Do you know why they're green? And is it safe to eat?
Answer Hi Lindi,
Seeds high in chlorophyll (a green compound responsible for leaves on trees to be green) can turn green when baked in an alkaline bread (a bread containing alkaline ingredients such as soda, baking powder, vegetables, etc.). This is a natural reaction and not harmful to consume.
