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.
Wheat Germ Muffins
From EatingWell: March/April 1999
Toasted wheat germ adds an almost nutty flavor to these quick and healthy muffins.
3 Reviews for Wheat Germ 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.
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.