Wheat germ crunch muffins
12 muffins
Ingredients
| Quantity | 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 | Egg whites; or 1 egg | |
| 2 | tablespoons | Wheat germ |
Directions
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