Serve these hearty, slightly sweet muffins with cubes of papaya, fresh strawberries, and vanilla yogurt. For an extra health boost, add 1/4 cup ground flaxseeds to the dry ingredients before baking.
Blueberry-Walnut Wheat Germ Muffins
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Ingredients
- 1 cup unbleached all-purpose flour
- 1/2 cup whole-wheat flour
- 1 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup finely chopped walnuts
- 1 egg well beaten
- 1/4 cup canola oil
- 1/4 cup honey
- 1/4 cup molasses
- 1 cup nonfat milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen wild blueberries
Instructions
- Preheat oven to 400°. In a large bowl, combine flours, wheat germ, baking powder, and 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.
- 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.
Recipe Notes
Nutrition Facts
Blueberry-Walnut Wheat Germ Muffins
Amount Per Serving
Calories 171
% Daily Value*
Cholesterol 14mg
5%
Sodium 207mg
9%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
8%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 171 cal, 36% fat cal, 7g fat, 1g sat fat, 14mg chol, 5g protein, 24g carb, 2g fiber, 207mg sodium
