Toasted Wheat Germ Crunch Muffins

Serves: 5
Total Calories: 489
Yield: 11-12 Muffins


1 1/4 cups whole wheat flour
1 1/4 cups unbleached flour
1 tablespoon soy flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
1 cup nonfat buttermilk
1/2 cup water
1/4 cup frozen apple juice concentrate
1/4 cup maple syrup
2 large egg whites
1 teaspoon vanilla extract
1 cup honey crunch wheat germ
1/2 cup light brown sugar
2 tablespoons light margarine softened


1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. To prepare the topping, combine the nuts, wheat germ, and brown sugar in a medium bowl and stir to combine. Add the margarine and stir well. Retain 3 / 4 cup of the mixture to top each muffin (see Step 5). Add the remaining mixture to the dry ingredients and stir to combine.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the reserved topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 489
Calories from Fat: 36

This Toasted Wheat Germ Crunch Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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