Bob's Red Mill Wheat Germ and Cornmeal Muffins
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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READY IN: 35mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 1⁄2
- 1⁄2
- 1⁄2cup cornmeal
- 2tablespoons sugar (if you prefer the muffins sweeter, I'm sure you could safely add up to 1/3 cup sugar)
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1
- 1⁄4
- 1
-
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DIRECTIONS
- 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.
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