Wheat Germ Muffins
When the urge to bake lures me to the kitchen, but I don’t have a specific recipe in mind, these muffins are a reliable standby. They whip up in minutes with basic ingredients, send delicious smells from your oven and taste tender and homey. I like to eat them warm, with fruit flavoured yogurt. Yum!
Simply delicious!
Wheat Germ Muffins
Yield 12 muffins
(Not sure where this recipe came from - I’ve been making it for at least 25 years!
Ingredients
1 cup milk
1 teaspoon lemon juice
1 egg
1 cup oatmeal (not instant)
1/2 cup oil
1 cup flour
1/2 cup wheat germ*
3/4 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
Mix these muffins by hand using pantry staples.
Method
Line a muffin tin with paper liners.
In a bowl combine milk*, lemon juice, egg and oil. Beat slightly with a fork.
Add rolled oats and let soak
In second bowl, mix flour, wheat germ, sugar, soda and salt.
Combine with first mixture and blend slightly
Bake at 350 for 15 - 18 minutes (test with a toothpick)
*Notes: I use Quaker Kretschmer wheat germ - it’s the best but if you can’t get it look for toasted wheat germ. In the video I substituted 1/2 cup plain yogurt and 1/2 cup 2% milk for the milk and lemon juice just because I had yogurt on hand.
