Wheaty Muffins

Serves: 18
Total Calories: 128


1 1/2 cups whole wheat flour
1/2 cup brown sugar packed
1/2 cup wheat germ
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sunflower kernel or toasted sesame seeds
1/4 cup raisins (optional)
Candied red and green cherries, sliced
Maple-Nut Butter


At least 40 minutes or up to 1 day before serving:

Preheat oven to 400°. Heavily grease eighteen muffin-pan cups or thirty-six mini muffin-pan cups. In a large bowl, combine whole wheat flour, brown sugar, wheat germ, baking soda and salt.

In a small bowl, beat buttermilk, oil and egg with a wire whisk until well blended. Add to flour mixture, stirring just to moisten. Gently stir in kernels or seeds and raisins, stirring just until combined. Fill muffin cups two-thirds full.

Decorate muffin batter with cherry slices. Bake muffins for 15 to 20 minutes or mini muffins for 8 to 10 minutes or until golden brown. If making ahead, cool and wrap tightly in foil.

If necessary, reheat wrapped muffins in a preheated 400° oven for 5 to 10 minutes. Serve with Maple-Nut Butter.

Nutritional Facts:

Serves: 18
Total Calories: 128
Calories from Fat: 40

This Wheaty Muffins recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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