Almondwheatgermmuffins Recipes

WHEAT GERM MUFFINS

Wheat Germ Muffins image

from the back of the Hodgson Mill Wheat Germ box; I made them with honey, the first time, kinda bland, but a good basic muffin.

Provided by southernitaliangirl

Categories Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 egg
1 cup milk
1 cup wheat germ
4 tablespoons brown sugar or 4 tablespoons honey
4 teaspoons baking powder
1 cup whole wheat flour
3/4 teaspoon salt
2 tablespoons oil

Steps:

Preheat oven to 400*F.
Line or grease muffin tin.
Beat egg, mix with milk.
Add wheat germ to milk and egg mixture- let stand a minute or two to 'hydrate'.
Sift dry ingredients into slurry mix.
Add oil and honey and stir.
Fill muffin cups about half full.
Bake 15-20 min.

Nutrition Facts : Calories 125.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 20.5, Sodium 285.6, Carbohydrate 18.1, Fiber 2.5, Sugar 4.5, Protein 4.8

ALMOND WHEAT GERM MUFFINS

Almond Wheat Germ Muffins image

There's a couple wheat germ muffins here on 'Zaar, but none quite like this. I love wheat germ! Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credit goes to Maureen Onstott of Jacksonville, Florida and Shannon Stieglitz of Norcross, Gerogia.

Provided by Roosie

Categories Quick Breads

Time 30m

Yield 10-12 muffins

Number Of Ingredients 12

Ingredients

1/3 cup melted butter
1/3 cup honey
2 eggs
1/2 cup powdered milk
1 cup wheat germ
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1 teaspoon vanilla
1/2 cup slivered almonds
1/2 cup raisins
1/2 cup coconut (optional)

Steps:

Preheat oven to 350°F.
Throw everything in a bowl and mix until well blended.
Pour batter into greased or lined muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 231.2, Fat 12.7, SaturatedFat 5.7, Cholesterol 64.8, Sodium 169.4, Carbohydrate 24.8, Fiber 2.5, Sugar 16.4, Protein 7.1

ALMOND FLOUR LEMON MUFFINS

Almond Flour Lemon Muffins image

These light and moist gluten-free muffins are made with almond flour instead of all-purpose flour. They are topped with a delightful crumble topping and a creamy, lemon glaze that isn't overly sweet. They are great for breakfast or a snack

Provided by fabeveryday

Time 45m

Yield 10

Number Of Ingredients 15

Ingredients

3 cups almond flour
3 teaspoons baking powder
¼ teaspoon baking soda
¾ cup white sugar
2 large eggs
½ cup plain fat-free Greek yogurt
¼ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
½ cup almond flour
3 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1 cup powdered sugar
1 tablespoon half-and-half
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 42.2 g, Cholesterol 56.1 mg, Fat 29.6 g, Fiber 4.7 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 198.8 mg, Sugar 33.4 g

ALMOND FLOUR CHOCOLATE CHIP MUFFINS

Almond Flour Chocolate Chip Muffins image

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Provided by fabeveryday

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 11

Ingredients

3 cups blanched almond flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 eggs
⅔ cup white sugar
½ cup unsalted butter, melted
½ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, divided
1 tablespoon blanched almond flour

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 33 g, Cholesterol 61.6 mg, Fat 34.1 g, Fiber 5 g, Protein 11.1 g, SaturatedFat 10.6 g, Sodium 315.3 mg, Sugar 24.4 g

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