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.
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 (WHOLE FOODS)
I collected a lot of whole foods recipes some years ago. This is one that my kids like. It is moist and has lots of vitamins.
Provided by ladypit
Categories Quick Breads
Time 22m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix all the wet ingredients plus wheat germ together in a large bowl.
- In another bowl mix the flour, salt, and baking powder.
- Add the flour mix to the wheat germ mix and stir very well.
- Fill your greased muffin tins 3/4 way full with batter.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
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
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
ORANGE CRANBERRY WHEAT GERM MUFFINS
Make and share this Orange Cranberry Wheat Germ Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 27m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture.
- Combine brown sugar, oil, rind, juice, and eggs; stir with a whisk. Add egg mixture to flour mixture; stir just until combined. Spoon batter into 12 muffin cups coated with cooking spray.
- Sprinkle with turbinado sugar. Bake at 375° for 17 minutes or until muffins spring back when touched in center.
Nutrition Facts : Calories 199.2, Fat 6, SaturatedFat 0.7, Cholesterol 31, Sodium 148, Carbohydrate 33.4, Fiber 1.4, Sugar 17.5, Protein 3.9
WHEAT GERM AND BANANA MUFFINS
Provided by Blythe Boyd
Categories Bread Breakfast Brunch Bake Vegetarian Banana Bon Appétit
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.
- Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.
BUTTERNUT MUFFINS WITH BUTTERMILK, FLAX SEED, AND WHEAT GERM
Yummy butternut squash muffins.
Provided by OceanLyons
Categories Muffins
Time 40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup jumbo muffin pan or line cups with paper liners.
- Mix flour, brown sugar, wheat germ, 1/4 cup flax seeds, baking powder, salt, cinnamon, ginger, and baking soda together in a large bowl.
- Mix butternut squash, melted butter, buttermilk, eggs, water, and vanilla together in a separate bowl. Add to the dry ingredients and stir until moistened. Scoop into the prepared muffin pan and sprinkle with remaining flax seeds.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 25 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 45.8 g, Cholesterol 103.2 mg, Fat 18.8 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 10.4 g, Sodium 728.5 mg, Sugar 14.5 g
BANANA WHEAT GERM MUFFINS
This was found on the back of Roger's Wheat Germ, but I have changed the all purpose flour to whole wheat. DS has been going through some testings for Celiac and we were told to up his fibre intake. Everyone enjoys these very much.
Provided by Mom2AbbyandParker
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Grease muffin tins.
- Combine whole wheat flour,wheat germ,bown sugar,baking powder,baking soda and salt, stir well.
- In another bowl blend bananas, milk, lemon juice, vegetable oil and eggs.
- Add the banana mixture to the dry ingredients and stir until just blended.
- Spoon into prepared muffin tins and bake for 20-25 minutes.
Nutrition Facts : Calories 195.9, Fat 7, SaturatedFat 1.3, Cholesterol 36.7, Sodium 254.3, Carbohydrate 29.8, Fiber 3.6, Sugar 11.3, Protein 5.9
ALMOND WHEAT GERM MUFFINS
There's a couple wheat germ muffins here on 'Zaar, but none quite like this. I love wheat germ! Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credit goes to Maureen Onstott of Jacksonville, Florida and Shannon Stieglitz of Norcross, Gerogia.
Provided by Roosie
Categories Quick Breads
Time 30m
Yield 10-12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Throw everything in a bowl and mix until well blended.
- Pour batter into greased or lined muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 231.2, Fat 12.7, SaturatedFat 5.7, Cholesterol 64.8, Sodium 169.4, Carbohydrate 24.8, Fiber 2.5, Sugar 16.4, Protein 7.1
BLUEBERRY HEALTH MUFFINS
Bolstered by oats, whole-wheat flour, and wheat germ, these easy-to-bake muffins make satisfying treats any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
- Divide batter among muffin cups. Combine 2 tablespoons toasted wheat germ, 1 tablespoon brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.
Nutrition Facts : Calories 196 g, Cholesterol 36 g, Fat 6 g, Fiber 2 g, Protein 5 g, Sodium 138 g
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