Spiced Wheat Germ Muffins Recipe
Ingredients
| Nonstick cooking spray | ||
| Quick bread mix | 2 Cup (16 tbs) | |
| 2 tablespoons firmly packed dark brown sugar | ||
| Wheat germ | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Egg | 1 Large | |
| Vanilla extract | 1 Teaspoon | |
Directions
Preheat the oven to 400°F.
Using 1 large or 2 small muffin pans, lightly coat 12 2 1/2 inch cups with the cooking spray.
Set aside.
In a large bowl, combine the Quick Bread Mix, brown sugar, wheat germ, cinnamon, and nutmeg and set aside.
In a 2 cup glass measuring cup, combine the milk, sour cream, egg, and vanilla extract.
Add to the dry ingredients all at once and stir just until moistened (the batter will be lumpy).
Pour into the muffin cups, filling each one no more than 2/3 full.
Bake for 15 to 20 minutes or until the muffins are lightly browned and springy to the touch.
Using 1 large or 2 small muffin pans, lightly coat 12 2 1/2 inch cups with the cooking spray.
Set aside.
In a large bowl, combine the Quick Bread Mix, brown sugar, wheat germ, cinnamon, and nutmeg and set aside.
In a 2 cup glass measuring cup, combine the milk, sour cream, egg, and vanilla extract.
Add to the dry ingredients all at once and stir just until moistened (the batter will be lumpy).
Pour into the muffin cups, filling each one no more than 2/3 full.
Bake for 15 to 20 minutes or until the muffins are lightly browned and springy to the touch.
Chef
