Wheat Germ Crunch Muffins
Yield
12 muffinsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
wheat germ
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
optional |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
margarine
|
|
| 2 | each |
egg whites
or 1 egg |
*
|
| 2 | tablespoons |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
wheat germ
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
optional |
|
| 237 | ml |
milk
|
|
| 59 | ml |
margarine
|
|
| 2 | each |
egg whites
or 1 egg |
*
|
| 3E+1 | ml |
wheat germ
|
|
Directions
Heat oven to 400℉ (200℃).
Line 12 medium muffin cups with paper baking cups or spray the bottoms with non-stick cooking spray.
Combine the first 5 ingredients; mix well.
Add the combined milk, melted margarine and egg; mix just until the dry ingredients are moistened.
Fill the muffin cups ⅔ full. Sprinkle with wheat germ.
Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean.
Serve warm.
Variations: Apple Cinnamon Muffins: Add ¾ cup finely-chopped apple and 1 teaspoon cinnamon to the dry ingredients.
Jam-filled Muffins: Fill the muffin cups ½ full with batter. Spoon 1 teaspoon jam (any flavor) into the center of each muffin; top with the remaining batter.
Dried Fruit Muffins: Add ½ cup of any one of the following dried fruits to the dry ingredients: raisins, cherries, blueberries, cranberries, chopped dates or diced dried mixed fruits.
Berry Good Muffins: Add ¾ cup fresh or frozen berries (do not thaw) and ¾ teaspoon grated lemon peel to the dry ingredients.
