Wheat Germ Corn Muffins Recipes

WHEAT GERM MUFFINS

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

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.

WHOLE WHEAT MUFFINS

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.

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.

WHEAT GERM MUFFINS

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.

APPLESAUCE-WHEAT GERM MUFFINS

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.