Cherry Wheat Germ Muffins Recipes

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CHERRY WHEAT GERM MUFFINS



Cherry Wheat Germ Muffins image

Dried cherries brighten muffins featuring nutty toasted wheat germ - perfect for a bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup dried cherries, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup buttermilk
1/4 cup canola oil
1 egg

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.

Nutrition Facts : Calories 200, Carbohydrate 32 g, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg

WHEAT GERM MUFFINS



Wheat Germ Muffins image

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

Provided by mj Sergent

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

1 egg
1/2 cup brown sugar
1 1/4 cups nonfat milk
1/3 cup butter or 1/3 cup margarine, melted
1 cup flour
1/4 teaspoon salt
4 teaspoons baking powder
1 cup wheat germ

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.

FRESH CHERRY MUFFINS



Fresh Cherry Muffins image

This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!

Provided by MRSPARKERII

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
⅓ cup milk
1 egg
½ teaspoon almond extract
1 cup fresh pitted and quartered sweet cherries
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  • Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
  • Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
  • Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
  • Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g

CHERRY BUCKWHEAT MUFFINS



Cherry Buckwheat Muffins image

I love cocoa and cherries (like Black Forest cakes, etc) and try to add more whole grains (like buckwheat) in my foods. Sometimes I add pecans or walnuts to the muffins too.

Provided by Carol

Categories     Quick Breads

Time 30m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 13

3/4 cup brown sugar
1/3 cup honey
2/3 cup oil
1 egg
1 cup buttermilk
2 teaspoons vanilla
1 1/2 cups flour
1 cup buckwheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup cocoa
1 pinch salt
1 3/4 cups dried cherries (I prefer to chop them into small pieces, but this is up to you)

Steps:

  • Whisk together brown sugar, honey, oil, egg, buttermilk, and vanilla.
  • Stir together dry ingredients and add to oil mixture, stirring just until combined.
  • Add cherries, scoop batter into muffin cups.
  • Bake in a 375º for 15-20 minutes or until tops are browned.
  • Allow to cool in pans for 5 minutes before removing to cooling racks.
  • 15 muffins.

FRESH CHERRY LEMON MUFFINS



Fresh Cherry Lemon Muffins image

The perfect seasonal summer muffin: moist, filling, sweet, and tart. Great for breakfast with a cup of coffee, tea, or milk... or as a snack. Hope you enjoy!

Provided by jlo

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 53m

Yield 24

Number Of Ingredients 16

1 ½ cups rolled oats
1 cup white sugar, divided
6 lemons, juiced
¾ cup wheat germ
½ cup water
2 teaspoons lemon zest
1 ¾ cups pitted and sliced fresh cherries
2 tablespoons white sugar
2 ¼ cups all-purpose flour, sifted
1 ½ tablespoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¾ cup plain Greek yogurt
3 extra large eggs, beaten
½ cup soybean oil
6 tablespoons butter, softened

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners.
  • Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl.
  • Mix cherries with 2 tablespoons sugar in a small bowl.
  • Combine remaining 2/3 cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl. Stir in oat mixture. Mix in yogurt, eggs, oil, and butter until batter is thick and smooth.
  • Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops start to brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 27 g, Cholesterol 36 mg, Fat 9.7 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 3.2 g, Sodium 127.3 mg, Sugar 11.5 g

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