Wheat Germ Muffins

Rating: 2 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Toasted wheat germ adds an almost nutty flavor to these quick and healthy muffins. Source: EatingWell Magazine, March/April 1999

Ruth Cousineau
Advertisement

Ingredients

Directions

  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

    Advertisement

  • 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.

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

Per Serving:
147 calories; 3.7 g total fat; 0.6 g saturated fat; 16 mg cholesterol; 434 mg sodium. 115 mg potassium; 24.4 g carbohydrates; 1.5 g fiber; 10 g sugar; 4.6 g protein; 41 IU vitamin a iu; 1 mg vitamin c; 69 mcg folate; 34 mg calcium; 1 mg iron; 25 mg magnesium;
Exchanges:

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

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 1 stars
12/16/2015
Too much Fuss to construct for the result I have grown up eating Wheat Germ Muffins I will not ever make this receipt again they are like bricks and the taste is overwhelmed by the salt.. I double check after I mixed the batter and tasted. 2 tsp of salt is really toooo much. going back to my receipt and might add prune butter on the side when i serve them. Pros: Prune Butter A very nice touch Cons: TOOOOO salty Very heavy. Last time to make this reciept. Read More
EatingWell User
Rating: 3 stars
08/13/2013
I'm very proud of my mini hazelnut muffins. Being new to this healthy eating thing I thought I would try baking. I went to my local supermarket to buy the ingredients as I wasn't sure what some of them were. They didn't have any wheatgerm or canola oil but this did not discourage me I replaced wheatgerm with finely chopped hazelnuts and I put in just over a tablespoon of flora light instead of the oil. I obviously didn't read the instructions very clearly as I added everything together and whisked it. I missed when the salt went in and found the unopened packet on the kitchen table at the end. I ignored the plum butter again I didn't know what this was and neither did anyone at my local supermarket. My mix makes approx 54 mini muffins and they taste and smell amazing. Pros: It smells gorgeous and is light and fluffy. Cons: Wasn't very clear that I wasn't supposed to add the mix from the small bowl to the large bow Read More
EatingWell User
Rating: 2 stars
10/30/2011
The muffins were very heavy. There was no baking soda or baking powder. The idea with plum butter was a good thing if it wasn't so heavy. Read More
Advertisement
© Copyright 2020 eatingwell.com. All rights reserved. Printed from https://eatingwell.com 04/09/2020