Wheat Germ Crunch Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour, all-purpose
1/2 cup: Wheat germ,
1/2 cup: Sugar,
1 tbsp: Baking powder,
1/2 tsp: Salt, optional
1 cup: Milk,
1/4 cup: Margarine,
2: Egg whites, or 1 egg
2 tbsp: Wheat germ,
Directions:
Heat oven to 400 degrees F. Line 12 medium muffin cups with paper
baking cups or spray the bottoms with non-stick cooking spray.
Combine the first 5 ingredients; mix well. Add the combined milk,
melted margarine and egg; mix just until the dry ingredients are
moistened. Fill the muffin cups 2/3 full. Sprinkle with wheat germ.
Bake for 20 to 22 minutes or until a wooden pick inserted in the
center comes out clean. Serve warm.
Nutritional Information: per muffin: 150 calories, 4g fat, 0mg chol,
1g fiber, 140mg sodium
Variations: Apple Cinnamon Muffins: Add 3/4 cup finely-chopped apple
and 1 tsp cinnamon to the dry ingredients.
Jam-filled Muffins: Fill the muffin cups 1/2 full with batter. Spoon
1 tsp jam (any flavor) into the center of each muffin; top with the
remaining batter.
Dried Fruit Muffins: Add 1/2 cup of any one of the following dried
fruits to the dry ingredients: raisins, cherries, blueberries,
cranberries, chopped dates or diced dried mixed fruits.
Berry Good Muffins: Add 3/4 cup fresh or frozen berries (do not thaw)
and 3/4 tsp grated lemon peel to the dry ingredients.
** American Health -- November 1995 **
Source from luhu.jp
baking cups or spray the bottoms with non-stick cooking spray.
Combine the first 5 ingredients; mix well. Add the combined milk,
melted margarine and egg; mix just until the dry ingredients are
moistened. Fill the muffin cups 2/3 full. Sprinkle with wheat germ.
Bake for 20 to 22 minutes or until a wooden pick inserted in the
center comes out clean. Serve warm.
Nutritional Information: per muffin: 150 calories, 4g fat, 0mg chol,
1g fiber, 140mg sodium
Variations: Apple Cinnamon Muffins: Add 3/4 cup finely-chopped apple
and 1 tsp cinnamon to the dry ingredients.
Jam-filled Muffins: Fill the muffin cups 1/2 full with batter. Spoon
1 tsp jam (any flavor) into the center of each muffin; top with the
remaining batter.
Dried Fruit Muffins: Add 1/2 cup of any one of the following dried
fruits to the dry ingredients: raisins, cherries, blueberries,
cranberries, chopped dates or diced dried mixed fruits.
Berry Good Muffins: Add 3/4 cup fresh or frozen berries (do not thaw)
and 3/4 tsp grated lemon peel to the dry ingredients.
** American Health -- November 1995 **
Source from luhu.jp