Best Wheat Germ And Cornmeal Muffins Recipes
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
WHEAT GERM AND CORNMEAL MUFFINS
I have a muffin tin with square cups in it and the bottoms have little metal inserts that come out. I decided to use this pan to make square muffins for a change. These muffins are light and fluffy but have a bit of a crunch from the cornmeal. You could add some nuts or raisins to these if you wish.
Provided by Jo Zimny
Categories Muffins
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat your oven to 400'F. I put my temperature to 375'F because I live at 5,000 feet.
- 2. Line a 12 cup muffin tin with paper cups. Combine the flour, wheat germ, cornmeal, sugar, baking powder and salt together in a bowl.
- 3. Combine the egg and milk, then mix in the coconut oil.
- 4. Stir the liquid ingredients well and then make a well in the dry ingredients and pour the liquid in all at once.
- 5. Combine the liquid with the dry ingredients until just incorporated. The batter should be lumpy.
- 6. Fill each muffin cup 2/3 full.
- 7. Bake for 20 minutes or until the tops of the muffins are lightly browned.
- 8. Serve warm plain or with a little vegan margarine or jam. Enjoy!
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