Wheat Germ Muffins

Bran Muffins are one of my favorite breakfast foods, but buying them pre-made means serious calories (they’re usually made with buttermilk), and if you want to make your own, wheat bran can be tough to find outside of health food stores.  At a local farm store that sells bulk grains, I picked up some wheat germ instead and tried to see if I could make a lower calorie, but still delicious and nutrition packed, version of my morning muffin.  They actually turned out pretty good, and the addition of some dried fruit I had on hand makes these muffins a healthy start to the day made entirely from stuff already in my pantry!

Wheat Germ Muffins: (yields 12 muffins)

Wheat Germ Muffins

Equipment:

  • Dry and wet measuring cups, measuring spoons, a medium-sized bowl, rubber spatula, stand mixer (use the whisk attachment, or if you don’t have a stand mixer then this is an easy recipe to mix by hand too), cupcake baking pan, oven, spoon

Ingredients:

  • 1 1/2 cups wheat germ
  • 1/2 cup milled flax seed
  • 1 cup skim milk
  • 1/2 cup applesauce
  • 1 egg
  • 2/3 cup packed light brown sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup AP flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup raisins
  • 1/4 cup dried apricots, chopped (any dried fruit you have will be good)

Directions:

1) In the medium bowl, stir together the wheat germ and milk.  Set aside.  Grease and flour the baking pan. Preheat the oven to 375 F.

2) Using the stand mixer, combine the applesauce, egg, sugar, and vanilla.  Add the wheat germ mixture and stir on a medium low speed until all is well combined.

3) In the medium bowl again, combine the AP flour, whole wheat flour, baking soda, baking powder, and salt.  Slowly add dry ingredients to wet until combined.

4) Turn off the mixer, and using the spatula, fold in the milled flax seed, raisins, and apricots (or whatever fruit you have).

5) Spoon the batter into the baking pan, until all of the cups are evenly full (there is enough batter to fill each cup to the top, but not mounded).

6) Bake on an upper rack for about 20 minutes, or until a tooth pick comes out clean.  Let cool for a minute, and then twist the muffins free.  Eat warm (don’t burn yourself!) or store in an air-tight container at room temperature once the muffins have completely cooled.  Serve with margarine, softened cream cheese, or your favorite condiment.

7) ENJOY!!

What to Drink? Milk or Coffee

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