Yield: 12 muffins
|½ cup||Toasted wheat germ plus a|
|Little for dusting the cups|
|¼ cup||Unsalted butter, melted, or margarine|
|2 cups||Unbleached flour|
|1 tablespoon||Baking powder|
|Flavorless veg. oil|
|1||Large apple, peeled, cored|
|½ cup||Lightly packed brown sugar and grated|
|1 cup||Chopped walnuts|
|1½ cup||Oat and brown sugar crumb topping (recipe follows)|
Butter 12 muffin cups and sprinkle a litle wheat germ into each one.
Tap the muffin pan on all sides to spread the wheat germ around.
Preheat oven to 400 degrees. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon and salt. Whisk the egg and brown sugar in a seperate bowl. Whisk in the milk. Make a well in the dry ingredients, add the liquid including the melted butter and stir to blend. When a few streaks of dry are still visible, fold in the grated apple and walnuts. Divide the batter evenly among the muffin cups. Scatter a good amount of crumb topping over each muffin and bake for 22 minutes. Cool the muffins in the pan on a rack for 3 minutes, then pop them out and serve hot. Submitted By BOB POLK On 10-20-94