Wheat Germ and Cornmeal Muffins

Jo Zimny


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.


★★★★☆ 1 vote

15 Min
20 Min


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

How to Make Wheat Germ and Cornmeal Muffins


  • 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.

Printable Recipe Card

About Wheat Germ and Cornmeal Muffins

Course/Dish: Muffins

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.