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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (83g) Recipe makes 12 servings |
||
| Calories 189 | ||
| Calories from Fat 58 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 276mg | 11% | |
| Potassium 283mg | 8% | |
| Total Carbohydrate 29.1g | 9% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 11.1g | ||
| Protein 5.5g | 10% | |
Blueberry-Walnut Wheat Germ Muffins
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
1
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.2
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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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: CaramelPie
On Dec 30, 2007
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.
From: Kiwiwife
On Nov 29, 2007
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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