Wheat Germ Cupcakes Recipes

WHEAT GERM AND GINGER, WASABI CREAM, AND TUNA CREME FRAICHE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
• Sift the flour, baking powder, wheat germ, ground ginger, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 6 minutes. Scrape down the sides of the bowl then add the vanilla and 1 egg yolk at a time, scraping down the sides of the bowl after each addition. Turn the mixer to low speed, and add the flour mixture in a steady stream. Turn the mixer to medium speed and beat for 2 minutes. Slowly add the cream. In a separate, grease-free bowl, whisk the egg whites with an electric hand beater and a pinch of salt until they form stiff but moist peaks. Gently stir into the batter by hand with a spatula until no whites are visible.
• Fill the cupcake liners half full with batter and bake until they are golden and spring back when touched, about 30 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• For the wasabi cream filling: Whip the cream cheese and wasabi paste by hand with a metal spoon in a small bowl. Cover until ready to use.
• For the tuna creme fraiche topping: Combine the creme fraiche with 2 1/2 tablespoons of the sesame seeds and 3/4 teaspoon ginger, mixing by hand with a spoon in a medium-size bowl. Pass the tuna through a hand-held zester to form small ribbons. Add the tuna to the creme fraiche and continue mixing. Add the lemon juice and mix until an even consistency is reached.
• To assemble: Remove and discard the center of each cooled cupcake using an apple corer. Pipe the wasabi filling into each cavity until level with the top of the cake. Generously dollop the tuna creme fraiche mixture on top and sprinkle with remaining sesame seed and ginger mixture. Decorate with 1 wasabi pea placed in the center of the cake.

WHEAT GERM CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a bowl, mix oil, egg, white & brown sugars until smooth.
• Add salt, baking powder, and milk.
• Gradually add the flour and wheat germ.
• Add vanilla and chocolate chips.
• Mix.
• Divide into 12 mini-loaf or muffin pans.
• Bake 20 minutes.

WHEAT GERM PANCAKES

Steps:

• In a medium bowl, whisk together pancake mix, water, egg, oats, wheat germ, ginger, cinnamon, vanilla, and oil, until well combined. Stir in banana.
• Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour batter 1/2 cup at a time into pan, cook until golden brown and set, 3 to 4 minutes. Flip pancake and cook 3 to 4 minutes more. Repeat with remaining batter. Top with butter and syrup and serve immediately.

WHOLE-WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. Whisk together flours, wheat germ, baking soda, and salt in a large bowl. Whisk together brown sugar, yogurt, oil, and eggs in another large bowl. Add yogurt mixture to flour mixture and gently mix until just combined. Fold in blueberries with a rubber spatula.
• Divide batter among muffin cups. Bake until golden and a toothpick inserted in centers comes out clean, about 20 minutes. Let cool in pan 10 minutes. Transfer muffins to a wire rack and let cool completely.

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.