Wheat Germ Cornmeal Muffins

Wheat Germ Cornmeal Muffins Recipe - Healthy Breakfast Option

Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Wheat Germ Cornmeal Muffins are a delicious and nutritious treat that can be enjoyed for breakfast or as a snack. These muffins are made with a combination of all-purpose flour, yellow cornmeal, and toasted wheat germ, giving them a hearty and wholesome flavor.

History

The recipe for Wheat Germ Cornmeal Muffins has been around for many years, with variations of the recipe being passed down through generations. This recipe is a popular choice for those looking for a healthy and tasty muffin option.

Ingredients

1.25 cups all-purpose flour
0.5 cup yellow cornmeal
0.25 cup toasted wheat germ
0.25 cup sugar
1 tbsp baking powder
0.13 tsp salt
2 egg whites
1 cup skim milk
3 tbsp puritan oil

How to prepare

Heat the oven to 400°F (204°C) and lightly oil 12 medium muffin cups. In a medium bowl, combine the first 6 ingredients. Make a well in the center. In a small bowl, combine the egg whites, milk, and Puritan oil. Add the mixture to the flour mixture all at once, stirring until just moistened. The batter should be lumpy. Spoon the batter evenly into the muffin cups, filling them almost full. Bake at 400°F (204°C) for 20 minutes or until they are very lightly browned. Serve warm. An easy Make-Over: Use 2 egg whites instead of 1 egg, and skim milk instead of whole milk. This substitution will help reduce cholesterol.

Variations

For a twist on the classic recipe, try adding in some dried fruit or nuts to the batter before baking. You can also experiment with different types of flour or sweeteners to customize the muffins to your liking.

Cooking Tips & Tricks

To ensure that your Wheat Germ Cornmeal Muffins turn out perfectly, be sure to mix the wet and dry ingredients together until just moistened. Overmixing can result in tough muffins. Additionally, be sure to fill the muffin cups almost full to ensure a nice, rounded top on the muffins.

Serving Suggestions

These Wheat Germ Cornmeal Muffins can be enjoyed on their own or with a spread of butter or jam. They also pair well with a cup of coffee or tea for a satisfying breakfast or snack.

Cooking Techniques

The key to making perfect Wheat Germ Cornmeal Muffins is to mix the wet and dry ingredients together gently and avoid overmixing. Be sure to fill the muffin cups almost full to ensure a nice, rounded top on the muffins.

Ingredient Substitutions

If you don't have wheat germ on hand, you can substitute it with ground flaxseed or oat bran. You can also use whole eggs instead of egg whites if desired.

Make Ahead Tips

These Wheat Germ Cornmeal Muffins can be made ahead of time and stored in an airtight container for up to 3 days. Simply reheat in the microwave or oven before serving.

Presentation Ideas

To make these muffins extra special, sprinkle the tops with a little sugar before baking for a sweet and crunchy finish. You can also top them with a drizzle of honey or a dollop of yogurt for a fun and tasty presentation.

Pairing Recommendations

These Wheat Germ Cornmeal Muffins pair well with a variety of beverages, including coffee, tea, or a glass of milk. They also go well with fresh fruit or a side of yogurt for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftover Wheat Germ Cornmeal Muffins in an airtight container at room temperature for up to 3 days. To reheat, simply warm in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Wheat Germ Cornmeal Muffins contains approximately 180 calories. These muffins make for a satisfying and filling snack or breakfast option.

Carbohydrates

Each serving of Wheat Germ Cornmeal Muffins contains approximately 25 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help keep you feeling full and satisfied.

Fats

Each serving of Wheat Germ Cornmeal Muffins contains approximately 5 grams of fat. The fat in these muffins comes from the Puritan oil used in the recipe, which adds moisture and flavor to the muffins.

Proteins

Each serving of Wheat Germ Cornmeal Muffins contains approximately 4 grams of protein. Protein is essential for building and repairing tissues in the body, making these muffins a nutritious choice.

Vitamins and minerals

Wheat Germ Cornmeal Muffins are a good source of vitamins and minerals, including iron, magnesium, and vitamin E. These nutrients are important for overall health and well-being.

Alergens

These Wheat Germ Cornmeal Muffins contain wheat and eggs. They may also contain traces of nuts or dairy, depending on the specific ingredients used. Be sure to check for allergens before consuming.

Summary

Overall, Wheat Germ Cornmeal Muffins are a nutritious and delicious option for a snack or breakfast. They are a good source of carbohydrates, fats, proteins, vitamins, and minerals, making them a well-rounded choice for a balanced diet.

Summary

Wheat Germ Cornmeal Muffins are a delicious and nutritious option for a snack or breakfast. Packed with carbohydrates, fats, proteins, vitamins, and minerals, these muffins are a well-rounded choice for a balanced diet. Enjoy them on their own or with your favorite spread for a satisfying and tasty treat.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a sunny afternoon, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the page, a recipe for Wheat Germ Cornmeal Muffins caught my eye. The combination of wholesome ingredients and the promise of a hearty, yet delicate muffin intrigued me.

I had never heard of wheat germ before, but I was eager to learn more about it. I read through the recipe, taking note of the simple instructions and the list of ingredients. Wheat germ, cornmeal, buttermilk, eggs, and a few other pantry staples were all that was needed to create these muffins.

I decided then and there that I had to give this recipe a try. I gathered the ingredients from my kitchen and set to work. The aroma of freshly ground wheat germ filled the air as I mixed it with the cornmeal, creating a rich and nutty base for the muffins. The buttermilk added a tangy flavor, while the eggs provided structure and moisture.

As I poured the batter into the muffin tin and popped it into the oven, I couldn't wait to see the end result. The muffins rose beautifully in the oven, their golden tops glistening with a touch of honey glaze that I had brushed on before baking. When I took them out and broke one open, I knew I had stumbled upon a new favorite recipe.

I shared these muffins with my family and friends, who were equally impressed by their unique flavor and texture. They couldn't believe that such simple ingredients could come together to create something so delicious. I was proud to have discovered this recipe and to have added it to my collection of family favorites.

Over the years, I continued to make these Wheat Germ Cornmeal Muffins, tweaking the recipe here and there to suit my tastes. Sometimes I would add a handful of raisins or chopped nuts for extra flavor and texture. Other times, I would experiment with different sweeteners, using maple syrup or molasses instead of honey.

As I shared this recipe with more and more people, I discovered that it had a special place in many hearts. Some of my friends told me that they had never tasted anything like these muffins before and that they had become a staple in their own kitchens. Others shared stories of how they had adapted the recipe to make it their own, adding their own personal touch to each batch.

I loved hearing these stories and knowing that my little discovery had brought joy to so many. It reminded me of the power of food to bring people together and create lasting memories. Every time I made these muffins, I felt a connection to all the people who had shared them with me, whether they were family, friends, or strangers who had stumbled upon the recipe themselves.

As I grew older and passed the recipe down to my own grandchildren, I knew that it would continue to be a part of our family traditions for years to come. I hoped that they would find the same joy and satisfaction in making these muffins as I had, and that they would continue to share them with others, just as I had done.

And so, the story of how I learned to make Wheat Germ Cornmeal Muffins became a cherished memory, one that I would pass on to future generations as a symbol of my love for cooking and for the simple pleasures that food can bring. It was a reminder that sometimes, the best recipes are the ones that come from unexpected places, and that the act of sharing them can create bonds that last a lifetime.