Healthy Wheat Germ Muffins
Recipe With Berries
These (see the pictures) Wheat Germ Muffins with berries are wholesome, healthy muffins for breakfast, brunch, or an anytime healthy snack with wheat germ. An amazing recipe for raspberry muffins with wheat germ.
I made these muffins today, and they turned out fabulous. With nutritious raspberries in very bite, who can resist this delectable treat? If you do not have raspberries on hand, you can easily substitute with blueberries or other berries of your choice.
Ingredients1 3/4 cup all-purpose flour
1/3 cup wheat germ
1/3 cup granulated sugar
1 tbsp. baking powder
1 1/2 tsp. grated lemon rind, optional
1/2 tsp. salt
1 medium egg
1/4 cup vegetable oil
1 cup fresh or frozen raspberries Directions In a large bowl, using a whisk or a fork, combine the all-purpose flour, wheat germ, granulated sugar, baking powder, lemon rind, and the salt. In another bowl, using a whisk, lightly beat the egg, and then whisk in the milk, and the oil. Add the egg mixture to the flour mixture and stir gently just until blended. Carefully fold in the raspberries, being careful not to break them up too much. Spoon the muffin batter into a greased or paper lined muffin pan, filling about 3/4 full. Bake at 400° F for about 15 - 18 minutes, or until done. Make about 10 - 12 medium-large raspberry wheat germ muffins
Muffin Baking TipDo not over mix the muffin batter because this will cause the muffins to become tough with a compact texture. When adding the "wet" ingredients to the "dry" ingredients it is important not to mix too long, but just until the ingredients are moistened, even if the batter is still a bit lumpy. Also, once you have made the muffin batter, bake the muffins immediately since the baking powder begins to "work" as soon as the liquid has been added to the dry ingredients.
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