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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe attempts to make healthier muffins by using both all purpose flour and whole wheat. Toasted wheat germ is added. Ingredients:
3/4 cup whole wheat flour |
3/4 cup all purpose flour |
1/2 cup toasted wheat germ |
2 teaspoons baking powder |
1/4 teaspoon salt |
2/3 cup brown sugar |
3/4 cup 2% milk |
1/4 cup vegetable oil |
2 eggs, slightly beaten |
1 teaspoon pure vanilla extract |
1 1/2 cups blueberries |
2 tablespoons toasted wheat germ |
1 tablespoon brown sugar |
1/4 cup rolled oats |
Directions:
1. Preheat oven to 375 degrees F; fill a muffin tin with paper liners.
2. In a large bowl, combine flours, wheat germ, baking powder, salt, and sugar.
3. Make a well and add in milk, oil, eggs, and vanilla.
4. Mix just until combined, then fold in blueberries.
5. Divide batter into the prepared muffin tins.
6. Sprinkle on topping ingredients.
7. Bake 20 to 22 minutes.
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