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Wheat Germ Muffins

http://www.eatingwell.com/recipes/wheat_germ_muffins.html

From EatingWell:  March/April 1999

Toasted wheat germ adds an almost nutty flavor to these quick and healthy muffins.

1 dozen muffins | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

• 1/2 cup plus 2 tablespoons toasted wheat germ, divided
• 1/4 cup plus 2 tablespoons packed light brown sugar, divided
• 2 teaspoons salt
• 1/2 teaspoon ground cinnamon, divided
• 1 1/2 cups all-purpose flour
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons canola oil
• 2 teaspoons freshly grated orange zest
• 1/4 cup prune butter

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine 2 tablespoons wheat germ, 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon in a small bowl.
3. Combine flour, remaining 1/2 cup wheat germ, remaining 1/4 cup brown sugar, salt and remaining 1/4 teaspoon cinnamon in a large bowl. Whisk egg, buttermilk, oil and orange zest in another bowl; add to dry ingredients and stir until just combined.
4. Drop 1 rounded tablespoon batter in each muffin cup. Top with 1 rounded teaspoon prune butter, then another tablespoon batter. Sprinkle tops with reserved wheat germ mixture.
5. Bake until lightly browned, 15 to 17 minutes. Cool in the pan for 3 to 5 minutes. Serve warm.

Nutrition

Per muffin : 148 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 18 mg Cholesterol; 25 g Carbohydrates; 5 g Protein; 1 g Fiber; 416 mg Sodium; 116 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 fat