Description
Muffins healthy enough for breakfast–featuring wheat germ and dried berries!
Ingredients
Scale
- 3/4 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 3/4 cup dried fruit
- 1/2 cup wheat germ
- 1/2 cup packed dark brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground allspice (I instead subbed 1/8 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, and 1/8 tsp black pepper)
- 1 cup low-fat buttermilk
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- cooking spray
Instructions
- Preheat oven to 400F. Line 12 muffin cups with paper liners and lightly spray with cooking spray.
- Combine flour, dried fruit, wheat germ, brown sugar, baking powder, baking soda, salt, and allspice in a large bowl, stirring to mix well.
- In a separate bowl, mix buttermilk, oil, and egg, stirring well with a whisk. Make a well in the center of the dry ingredients and pour the wet mixture into the dry. Stir just until moist.
- Divide batter evenly among prepared muffin cups. Bake at 400F for 12-15 minutes, until an inserted toothpick comes out clean. Cool for 5 minutes in the pan on a wire rack before removing and allowing to cool completely. Store at room temperature in an airtight container for up to 3 days.
Notes
from Cooking Light, May 2011
- Prep Time: 15 mins
- Cook Time: 15 mins