WHEAT GERM MUFFINS
Make and share this Wheat Germ Muffins recipe from Food.com.
Provided by mj Sergent
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In large bowl, beat together the egg, sugar, milk and butter.
- Mix into the milk mixture the flour, salt and baking powder.
- Batter may be lumpy.
- Fold in one cup wheat germ.
- Spoon mixture into greased muffin tins.
- Bake for 20 minutes.
BOB'S RED MILL WHEAT GERM AND CORNMEAL MUFFINS
Printed on the back of a package of Bob's Red Mill brand wheat germ. The amount of unbleached white flour was cut in half and the other half replaced with whole wheat flour. Although it requires another step, toasting the wheat germ gives it a nutty, crunchy texture.
Provided by COOKGIRl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly.
- Preheat oven to 400 degrees.
- In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
- In a small glass container, whisk together the egg, butter and milk.
- Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy.
- Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin.
- Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.
Nutrition Facts : Calories 132.8, Fat 5.8, SaturatedFat 3.2, Cholesterol 28.5, Sodium 179.4, Carbohydrate 17.1, Fiber 1.7, Sugar 2.2, Protein 4
SIMPLE CORNBREAD MUFFINS WITH WHEAT GERM
These are so good! We had them tonight with beef taco salad, and I think these muffins are even better than the cornbread wedges I usually make! Firm yet tender, these plump golden muffins will add wholesome flavor to any meal. Wheat germ, milk, and cornmeal add to the health benefits, while sucanat (a minimally processed sweetener) helps to give the muffins their naturally delicious taste. Plus, they are really easy! If you're looking for a simple cornbread muffin WITHOUT a sugar overload and WITH a lot of scrumptious flavor, try these. They are great when served hot out of the oven, drizzled with a little honey or topped with cheese :-)
Provided by A Messy Cook
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 9
Steps:
- Stir dry ingredients together.
- Make a well, add all remaining ingredients, and stir just until moistened.
- Divide batter between 18 sprayed muffin cups; bake at 400 degrees for 12-15 minutes, and serve hot!
Nutrition Facts : Calories 177.3, Fat 8.4, SaturatedFat 4.4, Cholesterol 64.3, Sodium 361.4, Carbohydrate 20.9, Fiber 2, Sugar 0.2, Protein 5.6
CORNMEAL BLUEBERRY WHEAT GERM MUFFINS
This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
- Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
- Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
- Add to corn meal mixture, stirring just until moistened.
- Gently fold in blueberries.
- Spoon batter into prepared muffin cups, filling 3/4 full.
- Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
- Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
Nutrition Facts : Calories 176.3, Fat 5.7, SaturatedFat 0.8, Cholesterol 16.2, Sodium 74.8, Carbohydrate 27.5, Fiber 1.6, Sugar 11.9, Protein 4.6
MULTIGRAIN MUFFINS
My husband and I love including grains in our diet. The cornmeal and oats in these muffins gave them an interesting texture, which I hope you'll enjoy as much as we do. -Peggy Corcoran of Apex, North Carolina
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first eight ingredients. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 107mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.
APPLESAUCE-WHEAT GERM MUFFINS
Make and share this Applesauce-Wheat Germ Muffins recipe from Food.com.
Provided by Carol Bullock
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg.
- In medium bowl, beat egg replacer with brown sugar, oil, applesauce and soy milk.
- Mix with dry ingredients just until evenly moistened.
- Spoon into muffin tins.
- Mix 2 teaspoons of sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
- Bake for 15-17 minutes.
WHEAT GERM MUFFINS
from the back of the Hodgson Mill Wheat Germ box; I made them with honey, the first time, kinda bland, but a good basic muffin.
Provided by southernitaliangirl
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F.
- Line or grease muffin tin.
- Beat egg, mix with milk.
- Add wheat germ to milk and egg mixture- let stand a minute or two to 'hydrate'.
- Sift dry ingredients into slurry mix.
- Add oil and honey and stir.
- Fill muffin cups about half full.
- Bake 15-20 min.
Nutrition Facts : Calories 125.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 20.5, Sodium 285.6, Carbohydrate 18.1, Fiber 2.5, Sugar 4.5, Protein 4.8
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
WHEAT GERM MUFFINS
I developed a love for wheat germ muffins when my mother worked at Woodward's. We tried to recreate them. This recipe comes very close. Don't worry...it freezes very well.
Provided by sly girl in van
Categories Quick Breads
Time 1h45m
Yield 36 muffins
Number Of Ingredients 10
Steps:
- Mix all dry ingredients together.
- mix all liquids together and add to dry ingredients.
- Scoop into paper lined muffin tin.
- Bake at 350 degree oven for 25 minutes or until golden brown.
Nutrition Facts : Calories 271.4, Fat 11.3, SaturatedFat 6.4, Cholesterol 55.2, Sodium 397.1, Carbohydrate 37.9, Fiber 1.7, Sugar 14, Protein 5.7
WHEAT GERM CORN MUFFINS
Steps:
- Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and melted butter; add all at once to flour mixture. Stir just until moistened; batter should be lumpy. Grease muffin pan or line with paper bake cups; fill 2/3 full. Bake at 400°F for 20 minutes or until muffins are lightly browned. Serve warm.
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