wheat germ and cornmeal muffins
(1 rating)
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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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For wheat germ and cornmeal muffins
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1 cwhite spelt flour
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1/2 cwheat germ
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1/2 ccornmeal
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1beaten egg
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1/4 ccoconut oil (liquid)
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2 Tbspxylitol
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1 tspbaking powder
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1/2 tspsea salt
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1 csoy milk
How To Make wheat germ and cornmeal muffins
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1Preheat your oven to 400'F. I put my temperature to 375'F because I live at 5,000 feet.
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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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3Combine the egg and milk, then mix in the coconut oil.
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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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5Combine the liquid with the dry ingredients until just incorporated. The batter should be lumpy.
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6Fill each muffin cup 2/3 full.
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7Bake for 20 minutes or until the tops of the muffins are lightly browned.
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8Serve warm plain or with a little vegan margarine or jam. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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