Wheat Germ Muffins
Toasted wheat germ adds an almost nutty flavor to these quick and healthy muffins. Source: EatingWell Magazine, March/April 1999
Ingredients
Directions
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Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
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Combine 2 tablespoons wheat germ, 2 tablespoons brown sugar and 1/4 teaspoon ground cinnamon in a small bowl.
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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.
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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.
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Bake until lightly browned, 15 to 17 minutes. Cool in the pan for 3 to 5 minutes. Serve warm.
Tips
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.
Nutrition Facts
1 starch, 1/2 other carbohydrate, 1/2 fat
