Grains

Delicious and Healthy Whole Wheat Muffin with Wheat Germ

by:
January 16, 2013
4.5
2 Ratings
Delicious and Healthy Whole Wheat Muffin with Wheat Germ
  • Makes 12 muffins
Author Notes

My morning meal is an oatmeal. Its been like this for years and will probably be forever. My husband likes to have eggs for his breakfast and never minds some pastry or at least just a toast. Sometimes I wake up earlier to make crepes (never pancakes though) or something else. Having people over will make me widen our breakfast horizons. What could be more classic and American than a morning muffin (pancake, I assume, but anyways)? I woke up earlier last Saturday with intention to use our muffin pan as a proof that it shouldn't go hang out in the basement yet. I don't load my food with butter and sugar and try to make our meals what some call "healthy", I call it "normal". I recently found Rob Mill's wheat germ package and now use it in pretty much everything. So, here it is - morning healthy treat. —Daria Faulkner

What You'll Need
Ingredients
  • 1 1/4 cups whole wheat flour
  • 3/4 cup wheat germ
  • 1/4 cup raw sugar
  • 1/4 cup honey
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk (I use skim, but I think any will work)
  • 1/4 cup canola oil
  • 2 tablespoons flax seeds
Directions
  1. Preheat oven to 400F.
  2. In a large bowl sift flour and add: wheat germ, sugar, salt and baking powder.
  3. In a small bowl beat egg with a fork. Add honey, vanilla extract, oil and milk. Mix till well combined.
  4. Pour liquid ingredients in the center of the dry ingredients. Mix well and pour the batter into greased (I use canola oil buttery spray) muffin pan.
  5. Bake for about 25 minutes, till muffins turn golden brown.
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2 Reviews

Judy
Judy March 4, 2023
The recipe has to be proofread. No vanilla is listed in the ingredients, and no mention of flaxseeds are in the procedure.

I was in the middle of preparing this recipe when I noticed this. I added 1.5 teaspoons of the vanilla and left out the flaxseeds, as the batter seemed thick enough. The batter tasted good and the muffins are rising in the oven now.

Please fix this recipe asap so others don’t have this problem.
 
Kellilustew
Kellilustew December 3, 2020
This has become a family favorite. The batter is easy and quick to whip up in the morning, and my two boys gobble up the muffins as soon as they come out of the oven (and they are not easily pleased by “healthy” foods!). I love that we’re all getting tons of good whole grains to start their day.