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
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.
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