Almond Wheat Germ Muffins Recipes

WHEAT GERM MUFFINS

Steps:

• Preheat oven to 425 degrees.
• In large bowl, beat together the egg, sugar, milk and butter.
• Mix into the milk mixture the flour, salt and baking powder.
• Batter may be lumpy.
• Fold in one cup wheat germ.
• Spoon mixture into greased muffin tins.
• Bake for 20 minutes.

CHERRY WHEAT GERM MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
• In large bowl, stir flour, cherries, wheat germ, brown sugar, baking powder, baking soda, salt and allspice; make well in center of mixture. In medium bowl, beat buttermilk, oil and egg with whisk; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
• Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

ALMOND WHEAT GERM MUFFINS

Steps:

• Preheat oven to 350°F.
• Throw everything in a bowl and mix until well blended.
• Pour batter into greased or lined muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

ALMOND ORANGE MUFFINS

Steps:

• Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
• Sift flour, baking powder, cinnamon and salt into a bowl.
• Stir in 3/4 cup wheat germ, and set aside.
• In a large bowl, combine eggs, milk, juice, sugar and oil.
• Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
• Stir in orange zest and 3/4 cup almonds.
• Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
• Bake 12 to 15 minutes or until a toothpick comes out clean.
• Remove from pan and let cool.

WHEAT GERM MUFFINS (WHOLE FOODS)

Steps:

• Preheat oven to 350°.
• Mix all the wet ingredients plus wheat germ together in a large bowl.
• In another bowl mix the flour, salt, and baking powder.
• Add the flour mix to the wheat germ mix and stir very well.
• Fill your greased muffin tins 3/4 way full with batter.
• Bake for 10-12 minutes or until a toothpick inserted comes out clean.

WHEAT GERM AND BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.
• Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

APPLESAUCE-WHEAT GERM MUFFINS

Steps:

• Preheat oven to 425 degrees F.
• In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg.
• In medium bowl, beat egg replacer with brown sugar, oil, applesauce and soy milk.
• Mix with dry ingredients just until evenly moistened.
• Spoon into muffin tins.
• Mix 2 teaspoons of sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
• Bake for 15-17 minutes.