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    You are in: Home / Recipes / Bob's Red Mill Wheat Germ and Cornmeal Muffins Recipe
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    Bob's Red Mill Wheat Germ and Cornmeal Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Cookgirl's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Preheat oven to 400 degrees.
    3. 3
      In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
    4. 4
      In a small glass container, whisk together the egg, butter and milk.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Bob's Red Mill Wheat Germ and Cornmeal Muffins

    Serving Size: 1 (625 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 132.8
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 3.1 g
    Cholesterol 28.5 mg
    Sodium 179.3 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 1.6 g
    Sugars 2.1 g
    Protein 3.9 g

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