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

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

Source: EatingWell Magazine, March/April 1999


Recipe Summary

1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.


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

147 calories; protein 4.6g; carbohydrates 24.4g; dietary fiber 1.5g; sugars 9.5g; fat 3.7g; saturated fat 0.6g; cholesterol 16.3mg; vitamin a iu 41.4IU; vitamin c 1mg; folate 69.3mcg; calcium 33.7mg; iron 1.4mg; magnesium 25.4mg; potassium 115.4mg; sodium 433.7mg; thiamin 0.2mg.

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