Blueberry-Walnut Wheat Germ Muffins
  • 1cup unbleachedall-purpose flour
  • 1/2cup whole-wheat flour
  • 1cup wheat germ
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 1/2cup finely chopped walnuts
  • 1 eggwell beaten
  • 1/4cup canola oil
  • 1/4cup honey
  • 1/4cup molasses
  • 1cup nonfat milk
  • 1teaspoon vanilla extract
  • 1cup fresh blueberries or frozen wild blueberries
  1. 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.
  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.
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