Blueberry-Walnut Wheat Germ Muffins
"A whole grain, not overly sweet, muffin adapted from Delicious Living Magazine. Also yummy with raspberries."
photo by kiwiheather
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup oatmeal (ground in coffee grinder)
- 1⁄4 cup flax seed, ground (optional)
- 1 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 walnuts, chopped
- 1 egg, well beaten
- 1⁄4 cup canola oil
- 1⁄4 cup honey
- 1⁄4 cup molasses
- 1 cup skim milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
directions
- Preheat oven to 400. In a large bowl, combine dry ingredients (through salt). Stir in walnuts. In a medium bowl, beat together egg, oil, honey, and molasses. Beat in milk and vanilla extract. Add liquid ingredients to dry, stirring just until mixed. Gently fold in blueberries.
- Line muffin cups with paper liners, and divide batter among cups. Bake for 18-20 minutes, or until a toothpick inserted into center comes out clean and tops are lightly browned. Remove from oven and let cool for a few minutes before turning out of muffin tin onto a cooking rack.
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Reviews
-
These muffins were very good, not too sweet and very healthy! I did change a few things. I didnt grind the oatmeal or add the optional flax seeds. Also, instead of the oil I used applesauce. That considered, I would try this again the way it is posted OR bake them for less time. Mine were a bit dry (but I did omit the oil and had a more corse oatmeal!) The flavor was good. I don't care for over sweet muffins and these fit the bill! Thanks for posting!
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I tried these muffins because they had a lot of wheat germ in them & I had a lot to use up! I went by the recipe, except I didn't use the walnuts (family won't eat them), I did use the flax seeds, and I used sugar-free honey instead of regular. I baked them in silicone muffin pans and had to bake them about 27 minutes in my oven. I was very disappointed with the taste at first. After they had completely cooled and left in a sealed container all day, they tasted MUCH better. They're very moist and taste plenty sweet. Thanks for a very healthy recipe.
Tweaks
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These muffins were very good, not too sweet and very healthy! I did change a few things. I didnt grind the oatmeal or add the optional flax seeds. Also, instead of the oil I used applesauce. That considered, I would try this again the way it is posted OR bake them for less time. Mine were a bit dry (but I did omit the oil and had a more corse oatmeal!) The flavor was good. I don't care for over sweet muffins and these fit the bill! Thanks for posting!
RECIPE SUBMITTED BY
Jo Anne
United States
