Bob'S Red Mill Wheat Germ And Cornmeal Muffins

Name: Bob'S Red Mill Wheat Germ And Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unbleached white flour; 1/2 cup whole wheat flour; 1/2 cup wheat germ, toasted; 1/2 cup cornmeal; 2 tablespoons sugar (if you prefer the muffins sweeter, I'm sure you could safely add up to 1/3 cup sugar); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 egg, beaten; 1/4 cup butter, melted, cooled slightly; 1 cup milk or 1 cup buttermilk; wheat germ, for sprinkling

Servings: persons

1/2 cup unbleached white flour
1/2 cup whole wheat flour
1/2 cup wheat germ, toasted
1/2 cup cornmeal
2 tablespoons sugar (if you prefer the muffins sweeter, I'm sure you could safely add up to 1/3 cup sugar)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted, cooled slightly
1 cup milk or 1 cup buttermilk
wheat germ, for sprinkling

1
To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly.
2
Preheat oven to 400 degrees.
3
In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
4
In a small glass container, whisk together the egg, butter and milk.
5
Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy.
6
Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin.
7
Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unbleached white flour, 1/2 cup whole wheat flour, 1/2 cup wheat germ, toasted, 1/2 cup cornmeal, and more.

Yes, Bob'S Red Mill Wheat Germ And Cornmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!