Bobs Red Mill Wheat Germ And Cornmeal Muffins Recipes

Steps:

• 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.
• Preheat oven to 400 degrees.
• In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
• In a small glass container, whisk together the egg, butter and milk.
• 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.
• 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.
• Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.

Steps:

• Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
• Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using.
• In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
• Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
• Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.

Steps:

• Mix dry ingredients together. Add the carrots, dates, and pecans.
• Mix liquid ingredients in separate bowl.
• Combine the liquid ingredients with the dry ingredients and stir until moistened.
• Lightly grease muffin tins. Fill 2/3 full with batter. Bake at 400 degrees for 18-20 minutes.