Simple Cornbread Muffins With Wheat Germ

These are so good! We had them tonight with beef taco salad, and I think these muffins are even better than the cornbread wedges I usually make! Firm yet tender, these plump golden muffins will add wholesome flavor to any meal. Wheat germ, milk, and cornmeal add to the health benefits, while sucanat (a minimally processed sweetener) helps to give the muffins their naturally delicious taste. Plus, they are really easy! If you’re looking for a simple cornbread muffin WITHOUT a sugar overload and WITH a lot of scrumptious flavor, try these. They are great when served hot out of the oven, drizzled with a little honey or topped with cheese :-)

• Ready In: 30 mins
• Yields: 18 muffins

Ingredients

• 2  cups yellow cornmeal
• 1  cup unbleached flour
• 1  cup wheat germ
• 8  teaspoons baking powder
• 1  teaspoon salt
• 3  tablespoons  sucanat
• 4  eggs, beaten
• 2  cups milk
• 1⁄2 cup  melted butter

Directions

1. Stir dry ingredients together.
2. Make a well, add all remaining ingredients, and stir just until moistened.
3. Divide batter between 18 sprayed muffin cups; bake at 400 degrees for 12-15 minutes, and serve hot!