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Dried Berry and Wheat Germ Muffins

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  • Author: Natalie McLaury
  • Total Time: 30 minutes
  • Yield: 12 1x


Muffins healthy enough for breakfast–featuring wheat germ and dried berries!


  • 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


  1. Preheat oven to 400F. Line 12 muffin cups with paper liners and lightly spray with cooking spray.
  2. Combine flour, dried fruit, wheat germ, brown sugar, baking powder, baking soda, salt, and allspice in a large bowl, stirring to mix well.
  3. 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.
  4. 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.


from Cooking Light, May 2011

  • Prep Time: 15 mins
  • Cook Time: 15 mins
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