Bob's Red Mill Wheat Germ And Cornmeal Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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

Recipe

• 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.