Blueberry-Walnut Wheat Germ Muffins
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Blueberry-Walnut Wheat Germ
Muffins February, 2006 Makes 16 / Serve these hearty, slightly sweet muffins with cubes of papaya, fresh strawberries, and vanilla yogurt. For an extra health boost, add 1/4 cup ground flaxseeds to the dry ingredients before baking. 1 cup unbleached all-purpose flour 1/2 cup whole-wheat flour 1 cup wheat germ 2 teaspoons baking powder 1 teaspoon salt 1/2 cup finely chopped walnuts 1 egg, well beaten 1/4 cup canola oil 1/4 cup honey 1/4 cup molasses 1 cup nonfat milk 1 teaspoon vanilla extract 1 cup fresh blueberries or frozen wild blueberries 1. Preheat oven to 400°. In a large bowl, combine flours, wheat germ, baking powder, and salt. Stir in walnuts. In a medium bowl, beat together egg, oil, honey, and molasses. Beat in milk and vanilla extract. Add liquid ingredients to dry, stirring just until mixed. Gently fold in blueberries. 2. Line muffin cups with paper liners, and divide batter among cups. Bake for 18–20 minutes, or until a toothpick inserted into center comes out clean and tops are lightly browned. Remove from oven and let cool for a few minutes before turning out of muffin tin onto a cooking rack. PER SERVING: 171 cal, 36% fat cal, 7g fat, 1g sat fat, 14mg chol, 5g protein, 24g carb, 2g fiber, 207mg sodium |
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