Best 7 Wheat Germ And Cornmeal Muffins Recipes
Kick-start your day with wholesome goodness by trying out the delightful combination of wheat germ and cornmeal muffins. These delectable treats not only satisfy your taste buds but also provide a nutritional boost, making them an ideal breakfast or snack option. Packed with the goodness of wheat germ and cornmeal, these muffins offer an excellent source of dietary fiber, protein, and essential vitamins and minerals. Join us as we explore a collection of the best wheat germ and cornmeal muffin recipes, each promising a unique flavor profile and an array of health benefits. Let's embark on a culinary adventure and discover the perfect recipe to tantalize your taste buds and nourish your body.
Check out the recipes below so you can choose the best recipe for yourself!
WHEAT GERM MUFFINS
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
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.
CHERRY WHEAT GERM MUFFINS
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
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
BERRY CORNMEAL MUFFINS
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g
BOB'S RED MILL WHEAT GERM AND CORNMEAL MUFFINS
Printed on the back of a package of Bob's Red Mill brand wheat germ. The amount of unbleached white flour was cut in half and the other half replaced with whole wheat flour. Although it requires another step, toasting the wheat germ gives it a nutty, crunchy texture.
Provided by COOKGIRl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly.
- Preheat oven to 400 degrees.
- In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
- In a small glass container, whisk together the egg, butter and milk.
- Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy.
- Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin.
- Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.
Nutrition Facts : Calories 132.8, Fat 5.8, SaturatedFat 3.2, Cholesterol 28.5, Sodium 179.4, Carbohydrate 17.1, Fiber 1.7, Sugar 2.2, Protein 4
CORNMEAL BLUEBERRY WHEAT GERM MUFFINS
This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white.
Provided by Dorel
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
- Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
- Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
- Add to corn meal mixture, stirring just until moistened.
- Gently fold in blueberries.
- Spoon batter into prepared muffin cups, filling 3/4 full.
- Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
- Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
Nutrition Facts : Calories 176.3, Fat 5.7, SaturatedFat 0.8, Cholesterol 16.2, Sodium 74.8, Carbohydrate 27.5, Fiber 1.6, Sugar 11.9, Protein 4.6
CORNMEAL BLUEBERRY WHEAT GERM MUFFINS
This is a healthy recipe with the wheat germ in it. This is from the Kretschmer Wheat Germ web site. I didn't have skim evaporated milk, used powdered buttermilk and water. Used 1 egg and no egg white. I find when the muffins are cold they don't stick to the paper. They will tend to stick if you don't use the oil. I fill the muffin cups very full as the batter is think and doesn't run over the top when they start to bake.
Provided by Dorel
Categories Healthy
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400* Grease or paper line 12 muffin cups, or 6 jumbo size muffin cups.
- Combine corn meal, flour, sugar, wheat germ and baking powder in large bowl.
- Combine milk, vegetable oil, yogurt, egg and egg white in small bowl, stir until blended.
- Add to corn meal mixture, stirring just until moistened.
- Gently fold in blueberries.
- Spoon batter into prepared muffin cups, filling 3/4 full.
- Bake for 18 to 20 minutes for 12 muffins or about 25 minutes for 6 or until toothpick inserted comes out clean.
- Cool in pan on wire rack for 5 minutes, remove to wire rack to cool slightly.
Nutrition Facts : Calories 176.3, Fat 5.7, SaturatedFat 0.8, Cholesterol 18.4, Sodium 74.7, Carbohydrate 27.5, Fiber 1.6, Sugar 11.9, Protein 4.6
WHEAT GERM MUFFINS
I developed a love for wheat germ muffins when my mother worked at Woodward's. We tried to recreate them. This recipe comes very close. Don't worry...it freezes very well.
Provided by sly girl in van
Categories Quick Breads
Time 1h45m
Yield 36 muffins
Number Of Ingredients 10
Steps:
- Mix all dry ingredients together.
- mix all liquids together and add to dry ingredients.
- Scoop into paper lined muffin tin.
- Bake at 350 degree oven for 25 minutes or until golden brown.
Nutrition Facts : Calories 271.4, Fat 11.3, SaturatedFat 6.4, Cholesterol 55.2, Sodium 397.1, Carbohydrate 37.9, Fiber 1.7, Sugar 14, Protein 5.7
Tips:
- Include cornmeal for a nutty flavor and texture: Cornmeal adds a distinct nutty flavor and a slightly coarse texture to the muffins. It also helps absorb excess moisture, resulting in a muffin that is tender and moist on the inside and slightly crispy on the outside.
- Don't overmix the batter: Overmixing the batter can result in tough, dense muffins. Mix just until the ingredients are combined and no dry streaks remain.
- Use fresh baking powder and baking soda: Fresh baking powder and baking soda are essential for creating light and fluffy muffins. Old or expired baking agents can result in flat, dense muffins.
- Fill the muffin cups to the top: Filling the muffin cups to the top ensures that the muffins rise properly and have a rounded shape. It also helps prevent the muffins from drying out.
- Bake the muffins at a high temperature: Baking the muffins at a high temperature (400°F) for a short period of time creates a muffin that is tender on the inside and slightly crispy on the outside.
Conclusion:
Wheat germ and cornmeal muffins are a delicious and nutritious snack or breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can create light and fluffy muffins that are perfect for any occasion. These muffins are a great way to use up leftover wheat germ and cornmeal. They are also a good source of fiber, protein, and vitamins. Enjoy them with a cup of coffee or tea for a satisfying and wholesome meal.
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