Best Cherry Wheat Germ Muffins Recipes

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CHERRY WHEAT GERM MUFFINS



Cherry Wheat Germ Muffins image

Dried cherries brighten muffins featuring nutty toasted wheat germ - perfect for a bread basket.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
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 buttermilk
1/4 cup canola oil
1 egg

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups; spray paper cups with cooking spray.
  • In large bowl, stir flour, cherries, wheat germ, brown sugar, baking powder, baking soda, salt and allspice; make well in center of mixture. In medium bowl, beat buttermilk, oil and egg with whisk; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.
  • Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : Calories 200, Carbohydrate 32 g, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 270 mg

CHERRY-WHEAT GERM MUFFINS



Cherry-Wheat Germ Muffins image

How to make Cherry-Wheat Germ Muffins

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

  • 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.

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