Cherry-Wheat Germ Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
6.75 ounces all-purpose flour (about 1 1/2 cups) |
3/4 cup dried cherries, coarsely chopped |
1/2 cup toasted wheat germ |
1/2 cup packed dark brown sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
1 cup low-fat buttermilk |
1/4 cup canola oil |
1 large egg, lightly beaten |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through allspice) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
|
|