Wheat Germ Muffins

March/April 1999

Your rating: None Average: 2.2 (11 votes)

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

"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. "
Wheat Germ Muffins

Makes: 1 dozen muffins

Active Time:

Total Time:


  • 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


  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.


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.

Nutrition Bonus: Folate (17% daily value), Selenium (16% dv).

Carbohydrate Servings: 1 1/2

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

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner