Muffins are a handy (pun-intended) option for eating on the go. Options from the bakery are often sugar-packed and lacking in nutrients that will prevent a serious sugar crash. These beauties are full of flavor, and with added wheat germ, they’ll take you a little further in your day of adventuring.
You’ll find this muffin recipe to be a gem indeed. Wheat germ is the nutritious secret ingredient that boosts the protein and fiber content of these sweet and tart breakfast treasures.
Servings: 12 (59 G)
Prep Time: 10 min.
Cook Time: 30 min.
- 1½ cup flour
- ¼ cup wheat germ
- ¼ cup sugar
- 1 Tbsp. baking powder
- 1 cup raspberries
- ¾ cup skim milk
- ⅓ cup canola oil
- 1 egg
- Preheat oven to 400ºF. Grease 12 muffins cups or line with paper baking cups.
- In a bowl combine flour, wheat germ, sugar, and baking powder. Toss raspberries in dry mixture to coat.
- In a small bowl combine milk, oil, and egg. Stir into dry mixture until just moistened.
- Fill prepared muffin cups ⅔ full. Bake until a toothpick inserted into the middle comes out clean (22-25 minutes).