Simple Cornbread Muffins With Wheat Germ Food

SIMPLE CORNBREAD WITH WHEAT GERM

Steps:

• Stir dry ingredients together.
• Make a well, add remaining ingredients, and stir just until moistened.
• Pour into sprayed 9 inch pie plate and bake 25 minutes at 400 degrees; cool on rack 15 minutes, invert bread onto rack, and cut into wedges.
• Edited to say: I have been making this with 1/2 cup of unbleached flour and 1/2 cup of wheat germ (increasing the wheat germ), and it is just as delicious -- so try it the healthier way if you are so inclined!

WHEAT GERM CORNBREAD

Steps:

• Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt.
• Combine egg, milk and melted butter; add all at once to flour mixture.
• Stir just until moistened; batter should be lumpy.
• Bake in a 8"x8" pan at 400F for 20 minutes.

BOB'S RED MILL WHEAT GERM AND CORNMEAL MUFFINS

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.

CORNMEAL BLUEBERRY WHEAT GERM MUFFINS

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.