Bobs Red Mill Wheat Germ And Cornmeal Muffins Recipes

BOB'S RED MILL WHEAT GERM AND CORNMEAL MUFFINS

Bob's Red Mill Wheat Germ and Cornmeal Muffins image

Printed on the back of a package of Bob's Red Mill brand wheat germ. The amount of unbleached white flour was cut in half and the other half replaced with whole wheat flour. Although it requires another step, toasting the wheat germ gives it a nutty, crunchy texture.

Provided by COOKGIRl

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1/2 cup unbleached white flour
1/2 cup whole wheat flour
1/2 cup wheat germ, toasted
1/2 cup cornmeal
2 tablespoons sugar (if you prefer the muffins sweeter, I'm sure you could safely add up to 1/3 cup sugar)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted, cooled slightly
1 cup milk or 1 cup buttermilk
wheat germ, for sprinkling

Steps:

To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly.
Preheat oven to 400 degrees.
In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
In a small glass container, whisk together the egg, butter and milk.
Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy.
Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin.
Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.

Nutrition Facts : Calories 132.8, Fat 5.8, SaturatedFat 3.2, Cholesterol 28.5, Sodium 179.4, Carbohydrate 17.1, Fiber 1.7, Sugar 2.2, Protein 4

WHEAT GERM CORNBREAD

Wheat Germ Cornbread image

Make and share this Wheat Germ Cornbread recipe from Food.com.

Provided by Ozlem

Categories Quick Breads

Time 40m

Yield 12 muffins, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1/2 cup wheat germ
1/2 cup cornmeal
1 egg, beaten
1/4 cup butter, melted
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk

Steps:

Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt.
Combine egg, milk and melted butter; add all at once to flour mixture.
Stir just until moistened; batter should be lumpy.
Bake in a 8"x8" pan at 400F for 20 minutes.

Nutrition Facts : Calories 196.3, Fat 8.6, SaturatedFat 4.7, Cholesterol 46, Sodium 259.1, Carbohydrate 24.7, Fiber 1.9, Sugar 1.7, Protein 5.7

BOB'S RED MILL OAT BRAN MUFFINS

Bob's Red Mill Oat Bran Muffins image

This recipe is on the side panel of Bob's Red Mill Oat bran hot cereal. I tried it today and it is delicious! My kids and grandson are gobbling them up right now! I altered the package recipe a little bit, and this recipe reflects those changes.

Provided by nemayfam

Categories Quick Breads

Time 40m

Yield 14 2 oz muffins, 14 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup whole wheat flour (we grind our own)
1/4 cup all-purpose white flour
3/4 cup oat bran
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 banana, mashed (1/3 cup mashed)
4 ounces activia cherry yogurt
1 medium egg
1/3 cup 1% low-fat milk
2 tablespoons vegetable oil
1/2 teaspoon vanilla
1/2 cup shredded carrot
1/2 cup chopped dates
1/2 cup chopped pecans

Steps:

Mix dry ingredients together. Add the carrots, dates, and pecans.
Mix liquid ingredients in separate bowl.
Combine the liquid ingredients with the dry ingredients and stir until moistened.
Lightly grease muffin tins. Fill 2/3 full with batter. Bake at 400 degrees for 18-20 minutes.

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