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
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
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Combine 2 tablespoons wheat germ, 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon in a small bowl.
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.
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.
Bake until lightly browned, 15 to 17 minutes. Cool in the pan for 3 to 5 minutes. Serve warm.
Per muffin :
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
Tips & Notes
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.