Wheat germ muffins are a wholesome choice for breakfast or a midday snack. Made with a combination of all-purpose flour and nutrient-rich wheat germ, these muffins offer a slightly nutty flavor while staying soft and moist.
Ingredients:
Dry Ingredients:
- 1 cup (1 cup = 250 ml) all-purpose flour
- 1/2 cup wheat germ (125 ml)
- 3/4 cup packed brown sugar (175 ml)
- 1/8 teaspoon baking soda (0.5 ml)
- 1 tablespoon baking powder (15 ml)
Liquid Ingredients:
- 1/2 cup vegetable oil (125 ml)
- 1 large egg
- 3/4 cup milk (175 ml)
- 1 teaspoon vanilla extract (5 ml)
Topping:
- 2 tablespoons packed brown sugar (25 ml)
- 1/2 teaspoon cinnamon (2 ml)
Instructions:
- Preheat the oven to 350°F (175°C) and prepare a muffin tray with liners or lightly greased cups.
- In a large bowl, mix together all dry ingredients.
- In a separate bowl, whisk together the liquid ingredients until smooth.
- Make a well in the center of the dry ingredients, pour in the liquid mixture, and stir gently until just combined. Avoid overmixing.
- Spoon the batter into the muffin tray, filling each cup about 2/3 full.
- Mix the topping ingredients in a small bowl and sprinkle lightly over each muffin.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before serving.
