A friend gave me a jar of toasted wheat germ that she was not going to use. The wheat germ came with a muffin recipe. It called for shortening, and that was enough to motivate and inspire me to create a healthy and tasty recipe for the mothering Mother crowd.
The buttermilk that I used in this recipe was extra active. It was past date buttermilk! It reacted so quickly with the baking soda that the batter was starting to rise before the muffins went into the oven. Soured milk is excellent in muffins! Don’t toss it out! Any soured milk is fine in place of the buttermilk. Use rice milk and add some vinegar, or lemon juice and let it sit for 5 minutes.
Okay, I must confess, that on the day that I baked the muffins, they were so tasty that I ate 3 of them! The coconut oil and the pumpkin seeds seem to agree with my body, or at least I am telling myself that!
1/2 cup wheat germ
1/2 cup oatmeal
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| The photo does not do it justice! It must be tasted! |
1 cup whole wheat pastry flour
1/4 t salt
1 t baking powder
1 t baking soda
1/2 t allspice
1/2 cup sucanat
1/2 cup raisins
1/2 cup pumpkin seeds
1/3 cup coconut oil, melted
1 1/3 cups buttermilk
1 egg or Egg Replacer – 2 fl oz of combined applesauce and safflower oil
t = teaspoon
Combine the wheat germ, oatmeal, flour, salt baking powder, baking soda, allspice, sucanat, raisins and pumpkin seeds in a mixing bowl. Set aside. Combine the milk, egg replacer and coconut oil and pour over the bowl of dry ingredients. Stir until combined.
Scoop the batter into muffin cups and bake at 350 F for about 20 minutes. Check to see that the center of the muffin is cooked. Let the muffins sit in the pan for 5 minutes before removing carefully with a knife. Cool on a wire rack. Enjoy!
Makes 12 muffins.