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Prep 10 mins
Cook 25 mins
Printed on the back of a package of Bob's Red Mill brand wheat germ. The amount of unbleached white flour was cut in half and the other half replaced with whole wheat flour. Although it requires another step, toasting the wheat germ gives it a nutty, crunchy texture.
- 1⁄2 cup unbleached white flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup wheat germ, toasted
- 1⁄2 cup cornmeal
- 2 tablespoons sugar (if you prefer the muffins sweeter, I'm sure you could safely add up to 1/3 cup sugar)
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 egg, beaten
- 1⁄4 cup butter, melted, cooled slightly
- 1 cup milk or 1 cup buttermilk
- wheat germ, for sprinkling
- To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly.
- Preheat oven to 400 degrees.
- In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
- In a small glass container, whisk together the egg, butter and milk.
- Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy.
- Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin.
- Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.