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Spiced Wheat Germ Muffins Recipe
|Non stick cooking spray||1|
|Quick bread mix||2 Cup (32 tbs)|
|Firmly packed dark brown sugar||2 Tablespoon|
|Wheat germ||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 1248 Calories from Fat 194
% Daily Value*
Total Fat 22 g33.9%
Saturated Fat 9.7 g48.7%
Trans Fat 0 g
Cholesterol 244.5 mg
Sodium 1525.3 mg63.6%
Total Carbohydrates 238 g79.5%
Dietary Fiber 14.5 g57.9%
Sugars 129.9 g
Protein 35 g69.5%
Vitamin A 12.1% Vitamin C 16.1%
Calcium 49.4% Iron 19.2%
*Based on a 2000 Calorie diet
Using 1 large or 2 small muffin pans, lightly coat 12 2 1/2 inch cups with the cooking spray.
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.