Wheat germ crunch muffins

Wheat germ crunch muffins

Yield: 12 Muffins


1 1/2 c Flour; all-purpose
1/2 c Wheat germ
1/2 c Sugar
1 tb Baking powder
1/2 ts Salt (optional)
1 c Milk
1/4 c Margarine
2 Egg whites; or 1 egg
2 tb Wheat germ


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 **

View related Korean Foods cooking video recipe below. No longer available


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