Recipe: Wheat Germ Crunch Muffins with Variations (Kretschmer recipe)

WHEAT GERM CRUNCH MUFFINS

1 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons wheat germ, divided use
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt (optional)
1 cup far free milk
1/4 cup margarine, melted
2 egg whites (or 1 egg)
2 tablespoons Kretschmer Wheat Germ

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.

Combine flour, 1/2 cup wheat germ, sugar, baking powder and salt; mix well.

Add combined milk, margarine and egg whites (or egg); mix just until dry ingredients are moistened. Fill muffin cups 2/3 full. Sprinkle with remaining 2 tablespoons wheat germ.

Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean. Serve warm.

VARIATIONS:

Apple Cinnamon Muffins:
Add 3/4 cup finely chopped tart apple and 1 teaspoon ground cinnamon to dry ingredients.

Jam Filled Muffins:
Fill muffin cups 1/2 full with batter. Spoon 1 teaspoon jam (any flavor) into center of each muffin, top with remaining batter.

Dried Fruit Muffins:
Add 1/2 cup of any one of the following dried fruits to dry ingredients; raisins, cherries, blueberries, cranberries, chopped dates, or diced dried mixed fruit.

Berry Good Muffins:
Add 3/4 cup fresh or frozen blueberries or raspberries (do not thaw) and 3/4 teaspoon grated lemon peel to dry ingredients.

Makes 12 muffins
Source: Kretschmer, The Quaker Oats Company