Wheat Germ Muffins

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    Barbara Rexford

  • 1

    Barbara Rexford

Wheat Germ Muffins

This is a recipe that you can vary to you liking. Any fruit or vegetable can be used, experiment. I was given the recipe some 25 years ago by a friend. The muffins I have a photo of are blueberry muffins. I actually use maple sugar (not syrup) for the sugar in the muffins.

Sift into mixing bowl:

1 cup flour

1 tsp salt

1 cup wheat germ

3 tsp baking powder

¼ cup powdered milk

Mix together these ingredients & add to flour mixture stirring only to moisten:

1 cup sweet or sour milk, buttermilk or yogurt

2 eggs

¼ cup honey or molasses

2 T vegetable oil

½ cup raisins (optional)

Fill well greased muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes. Makes 12 muffins.

Variations:

Omit ½ cup of flour and add ½ cup rice polish or soy, buckwheat or rye flour. Or add 1 T brewer’s yeast or ¼ cup soy grits.

Add ½ cup or more of the following: Nuts, dried dates, dried apricots, shredded carrots, finely diced apple or applesauce.

Blueberry muffins: Used 1/3 cup sugar, omitting honey or molasses; before stirring add 1 cup fresh, frozen or well drained canned blueberries.

Bran muffins: Add 1 cup bran or bran flakes, ½ cup raisins and nuts

Cornmeal muffins: Omit flour and use 1 cup each cornmeal and wheat germ; use honey rather than molasses

Oatmeal: Add ½ cup raw rolled oats or leftover cooked oatmeal; fold in stiffly beaten egg whites.

— Barbara Rexford

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