Wheat Germ Muffins

Quite simply these are a basic muffin with substance and the apple wedges on top dresses up these otherwise plain muffins. However under the radar these muffins may be they are a healthy alternative and one that will be enjoyed with just about anything. 

Wheat Germ Muffins

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1 cup unbleached all purpose flour

1/2 cup wheat Germ

1/2 cup cornmeal

1 tablespoon ground flax seed

2 tablespoons coconut sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten 

1 cup milk

1/4 cup butter, melted and slightly cooled

apple wedges, thinly sliced 

Preheat the oven to 400ºF. Line a muffin tin with paper baking cups or reusable silicone baking cup liners. Set aside.

In a large bowl whisk together the flour, wheat germ, cornmeal, ground flax seed, coconut sugar, ground cinnamon, baking powder and salt. Make a well in the centre of the dry ingredients. 

In another bowl combine together the egg, milk and melted butter; add all at once to the flour mixture. Stir just until moistened; the batter should be a bit lumpy.    

Fill the lined muffin cups with batter and place a few thinly sliced apple wedges into the tops of each muffin and bake for 15 to 20 minutes until muffins are lightly brown. Serve warm with a little bit butter. 

Notes: you could add grated apple to the muffin batter. 


Hope everyone had a nice weekend. - JD 

Quick Breakfast Muffins

It seems as though muffins are heavily on the kidlets baking list. They find them quick and easy to make plus they have their muffin feast on. Despite the coconut on top the flavour is reminiscent of French toast. Perhaps a drizzle of maple syrup or a lashing of maple butter would suffice. Regardless, these muffins may be enjoyed anytime... breakfast, brunch, afternoon tea, or for a midnight snack. 

Quick Breakfast Muffins 

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1 cup unbleached white flour

1/2 cup wheat germ

1/2 cup cornmeal

1 tablespoon ground flax seed

1 to 2 teaspoon(s) cinnamon

1 teaspoon baking powder
1/2 teaspoon salt

1 cup of milk

1 egg, beaten

1 to 2 tablespoons honey 

1/4 cup melted butter, slightly cooled

Dried coconut flakes, for the top

Pre-heat over to 400ºF. Grease or paper line, with paper baking cups, a muffin tin.

In a large bowl combine the flour, wheat germ, cornmeal, ground flax seed, baking powder, cinnamon, and salt. Stir. Make a well in the centre. Set aside.

In another bowl combine the milk, egg, honey, and the melted butter. Stir and add to the flour mixture. Stirring until just moist. The batter should be lumpy.

Fill each muffin cup about 2/3 full. Sprinkle the tops with the dried coconut flakes; then bake for about 15 to 20 minutes or until lightly browned. Serve warm.

The sunshine is back. Have a good weekend everyone! - JD 

Rainy Day Muffins

An overcast day sent me switching on the oven and baking a batch of muffins. The ingredient list reads long however do not let that stop you, short on prep and full of flavour.  An orangey zest that will certainly bring on the sunshine.  

Rainy Day Muffins

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MAKES 12 MUFFINS

1/3 cup cornmeal

1/3 cup soy flour

1 cup whole wheat flour

1/2 cup wheat germ

1 cup (100 grams) finely ground almonds
1/3 cup brown sugar, packed

3/4 teaspoon sea salt
1 teaspoon baking soda

Grated peel from 1 large orange

1/2 cup cranberries

1/2 cup diced dried apricots

2 large eggs, beaten

1 cup plain low fat Icelandic yoghurt  

1 teaspoon vanilla extract

1/3 cup vegetable oil

Preheat oven to 350ºF. 

Grease or paper-line a muffin tin, set aside.

In a large bowl mix all the dry ingredients and dried fruit together. In another bowl, combine and mix the wet ingredients together. Stir the wet ingredients into dry ingredients just until moistened. Batter should be thick and lumpy. Fill the prepared muffin tin about 2/3 full. Bake for about 25 minutes or until golden.  

Notes: The batter will be really thick so do not worry. For more fibre, substitute the 1/2 cup wheat germ for 1/3 cup wheat bran.

Hope everyone is having a great week so far. - JD