Wheat Germ and Cornmeal Muffins

Jo Zimny

By
@EmilyJo

I have a muffin tin with square cups in it and the bottoms have little metal inserts that come out. I decided to use this pan to make square muffins for a change. These muffins are light and fluffy but have a bit of a crunch from the cornmeal. You could add some nuts or raisins to these if you wish.


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Rating:

Comments:

Serves:

12

Prep:

15 Min

Cook:

20 Min

Ingredients

1 c
white spelt flour
1/2 c
wheat germ
1/2 c
cornmeal
1
beaten egg
1/4 c
coconut oil (liquid)
2 Tbsp
xylitol
1 tsp
baking powder
1/2 tsp
sea salt
1 c
soy milk

Directions Step-By-Step

1
Preheat your oven to 400'F. I put my temperature to 375'F because I live at 5,000 feet.
2
Line a 12 cup muffin tin with paper cups.
Combine the flour, wheat germ, cornmeal, sugar, baking powder and salt together in a bowl.
3
Combine the egg and milk, then mix in the coconut oil.
4
Stir the liquid ingredients well and then make a well in the dry ingredients and pour the liquid in all at once.
5
Combine the liquid with the dry ingredients until just incorporated. The batter should be lumpy.
6
Fill each muffin cup 2/3 full.
7
Bake for 20 minutes or until the tops of the muffins are lightly browned.
8
Serve warm plain or with a little vegan margarine or jam.
Enjoy!

About this Recipe

Course/Dish: Muffins