Simple Cornbread Muffins With Wheat Germ Recipes

BOB'S RED MILL WHEAT GERM AND CORNMEAL MUFFINS

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.

SIMPLE CORNBREAD WITH WHEAT GERM

Steps:

• Stir dry ingredients together.
• Make a well, add remaining ingredients, and stir just until moistened.
• Pour into sprayed 9 inch pie plate and bake 25 minutes at 400 degrees; cool on rack 15 minutes, invert bread onto rack, and cut into wedges.
• Edited to say: I have been making this with 1/2 cup of unbleached flour and 1/2 cup of wheat germ (increasing the wheat germ), and it is just as delicious -- so try it the healthier way if you are so inclined!

WHEAT GERM AND CORNMEAL MUFFINS

Steps:

• 1. Preheat your oven to 400'F. I put my temperature to 375'F because I live at 5,000 feet.
• 2. Line a 12 cup muffin tin with paper cups. Combine the flour, wheat germ, cornmeal, sugar, baking powder and salt together in a bowl.
• 3. Combine the egg and milk, then mix in the coconut oil.
• 4. Stir the liquid ingredients well and then make a well in the dry ingredients and pour the liquid in all at once.
• 5. Combine the liquid with the dry ingredients until just incorporated. The batter should be lumpy.
• 6. Fill each muffin cup 2/3 full.
• 7. Bake for 20 minutes or until the tops of the muffins are lightly browned.
• 8. Serve warm plain or with a little vegan margarine or jam. Enjoy!

WHEAT GERM CORNBREAD

Steps:

• Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt.
• Combine egg, milk and melted butter; add all at once to flour mixture.
• Stir just until moistened; batter should be lumpy.
• Bake in a 8"x8" pan at 400F for 20 minutes.

CORNMEAL BLUEBERRY WHEAT GERM MUFFINS

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.

WHEAT GERM MUFFINS

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.

WHEAT GERM MUFFINS

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.