Wheat Germ Cupcakes Recipes

WHEAT GERM AND GINGER, WASABI CREAM, AND TUNA CREME FRAICHE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 12 regular-size cupcake liners.
• Sift the flour, baking powder, wheat germ, ground ginger, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, with a paddle attachment, cream the butter and sugar together, about 6 minutes. Scrape down the sides of the bowl then add the vanilla and 1 egg yolk at a time, scraping down the sides of the bowl after each addition. Turn the mixer to low speed, and add the flour mixture in a steady stream. Turn the mixer to medium speed and beat for 2 minutes. Slowly add the cream. In a separate, grease-free bowl, whisk the egg whites with an electric hand beater and a pinch of salt until they form stiff but moist peaks. Gently stir into the batter by hand with a spatula until no whites are visible.
• Fill the cupcake liners half full with batter and bake until they are golden and spring back when touched, about 30 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
• For the wasabi cream filling: Whip the cream cheese and wasabi paste by hand with a metal spoon in a small bowl. Cover until ready to use.
• For the tuna creme fraiche topping: Combine the creme fraiche with 2 1/2 tablespoons of the sesame seeds and 3/4 teaspoon ginger, mixing by hand with a spoon in a medium-size bowl. Pass the tuna through a hand-held zester to form small ribbons. Add the tuna to the creme fraiche and continue mixing. Add the lemon juice and mix until an even consistency is reached.
• To assemble: Remove and discard the center of each cooled cupcake using an apple corer. Pipe the wasabi filling into each cavity until level with the top of the cake. Generously dollop the tuna creme fraiche mixture on top and sprinkle with remaining sesame seed and ginger mixture. Decorate with 1 wasabi pea placed in the center of the cake.

WHEAT GERM DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
• Add the oil to the sugar gradually and mix well. Beat in the milk and the eggs. Stir in the whole wheat flour, baking powder, wheat germ and nutmeg and mix well.
• Drop teaspoonfuls of dough on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 5 minutes. Lower temperature to 325 degrees F (165 degrees C) and bake for an additional 7 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.

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.

GRANOLA CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. While granola thins are still in pouches, finely crush 2 pouches with hands.
• Make cupcake mix as directed on box, using water, oil and eggs and adding wheat germ. Squeeze filling into bowl. Stir in finely crushed granola and vanilla. Fill muffin cups with batter and filling as directed.
• Bake 24 to 29 minutes or until surface of cupcakes appears dry. Cool 20 minutes; remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, butter, powdered sugar, half-and-half and salt with electric mixer on medium speed until smooth and spreadable. Frost cupcakes. Coarsely crush remaining 2 pouches granola thins with hands. Sprinkle over cupcakes.

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

WHEAT GERM CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a bowl, mix oil, egg, white & brown sugars until smooth.
• Add salt, baking powder, and milk.
• Gradually add the flour and wheat germ.
• Add vanilla and chocolate chips.
• Mix.
• Divide into 12 mini-loaf or muffin pans.
• Bake 20 minutes.

MAGIC FRUIT-AND-VEGGIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
• Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended.
• Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.

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.

WHEAT GERM PANCAKES

Steps:

• In a medium bowl, whisk together pancake mix, water, egg, oats, wheat germ, ginger, cinnamon, vanilla, and oil, until well combined. Stir in banana.
• Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour batter 1/2 cup at a time into pan, cook until golden brown and set, 3 to 4 minutes. Flip pancake and cook 3 to 4 minutes more. Repeat with remaining batter. Top with butter and syrup and serve immediately.