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:
★★★★☆ 1 vote
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

Step-By-Step

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

About this Recipe

Course/Dish: Muffins