Honey Wheat Muffins
A favorite standby for a snack served warm from the oven or included in your take-along lunch, these muffins are so filled with nutrients from wheat germ and honey that they will literally warm your cockles! The simplicity of the recipe makes it handy for a quick breakfast. The honey gives the muffin a pleasant crunchy surface . . .

1 1/8 cups buttermilk

1 egg, beaten

3 tbls liquid honey

3 tbls canola oil

1 cup wheat germ

1 cup whole wheat flour or graham flour

tsp salt

1 tsp baking soda

Find the RECIPE INDEX page . . .

Preheat oven to 400° F and generously oil one muffin pan.

Mix the dry ingredients in a small bowl. In a large bowl, beat the egg. Measure one tablespoon of oil followed by one tablespoon of honey; repeat two more times. Add buttermilk and stir well.


Wheatgerm & Honey Muffins

Add dry mixture to liquid mixture and stir lightly. Pour batter into oiled muffin pan (use the Ice Cream Scoop Technique . . .). Bake for 15 20 minutes until muffins are golden brown around the edges and spring back when gently pressed.

Allow to cool a few minutes, then pry gently around the edges with a plastic knife or small spatula. Turn out onto wire cooling rack. Serve immediately with plenty of butter.

Makes one dozen medium-sized muffins.
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