Blueberry-Walnut Wheat Germ Muffins

A whole grain, not overly sweet, muffin adapted from Delicious Living Magazine. Also yummy with raspberries.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1⁄2 cup oatmeal (ground in coffee grinder)
• 1⁄4 cup flax seed, ground (optional)
• 1  cup wheat germ
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 walnuts, chopped
• 1  egg, well beaten
• 1⁄4 cup canola oil
• 1⁄4 cup honey
• 1⁄4 cup molasses
• 1  cup skim milk
• 1  teaspoon vanilla extract
• 1  cup blueberries

Directions

1. Preheat oven to 400. In a large bowl, combine dry ingredients (through salt). Stir in walnuts. In a medium bowl, beat together egg, oil, honey, and molasses. Beat in milk and vanilla extract. Add liquid ingredients to dry, stirring just until mixed. Gently fold in blueberries.
2. Line muffin cups with paper liners, and divide batter among cups. Bake for 18-20 minutes, or until a toothpick inserted into center comes out clean and tops are lightly browned. Remove from oven and let cool for a few minutes before turning out of muffin tin onto a cooking rack.