Wheat germ crunch muffins

Yield: 12 muffins

Measure Ingredient
1½ cup Flour; all-purpose
½ cup Wheat germ
½ cup Sugar
1 tablespoon Baking powder
½ teaspoon Salt (optional)
1 cup Milk
¼ cup Margarine
2 \N Egg whites; or 1 egg
2 tablespoons Wheat germ

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray the bottoms with non-stick cooking spray.

Combine the first 5 ingredients; mix well. Add the combined milk, melted margarine and egg; mix just until the dry ingredients are moistened. Fill the muffin cups ⅔ full. Sprinkle with wheat germ.

Bake for 20 to 22 minutes or until a wooden pick inserted in the center comes out clean. Serve warm.

Nutritional Information: per muffin: 150 calories, 4g fat, 0mg chol, 1g fiber, 140mg sodium

Variations:

Apple Cinnamon Muffins: Add ¾ cup finely-chopped apple and 1 tsp cinnamon to the dry ingredients.

Jam-filled Muffins: Fill the muffin cups ½ full with batter. Spoon 1 tsp jam (any flavor) into the center of each muffin; top with the remaining batter.

Dried Fruit Muffins: Add ½ cup of any one of the following dried fruits to the dry ingredients: raisins, cherries, blueberries, cranberries, chopped dates or diced dried mixed fruits.

Berry Good Muffins: Add ¾ cup fresh or frozen berries (do not thaw) and ¾ tsp grated lemon peel to the dry ingredients.

** American Health -- November 1995 ** Thanks is given to the passenger that left the magazine on the airplane.

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95

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