wheat germ and cornmeal muffins
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.
prep time
15 Min
cook time
20 Min
method
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yield
12 serving(s)
Ingredients
- 1 cup white spelt flour
- 1/2 cup wheat germ
- 1/2 cup cornmeal
- 1 - beaten egg
- 1/4 cup coconut oil (liquid)
- 2 tablespoons xylitol
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup soy milk
How To Make wheat germ and cornmeal muffins
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Step 1Preheat your oven to 400'F. I put my temperature to 375'F because I live at 5,000 feet.
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Step 2Line a 12 cup muffin tin with paper cups. Combine the flour, wheat germ, cornmeal, sugar, baking powder and salt together in a bowl.
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Step 3Combine the egg and milk, then mix in the coconut oil.
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Step 4Stir the liquid ingredients well and then make a well in the dry ingredients and pour the liquid in all at once.
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Step 5Combine the liquid with the dry ingredients until just incorporated. The batter should be lumpy.
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Step 6Fill each muffin cup 2/3 full.
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Step 7Bake for 20 minutes or until the tops of the muffins are lightly browned.
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Step 8Serve warm plain or with a little vegan margarine or jam. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Muffins
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