I’ve been having quite a productive day here (my favorite kind). 😉 Hope you are as well. I even posted at both of my blogs and found the time to visit many of my favs. too!
This is a cranberry-wheatgerm muffin recipe I’ve been tweaking for a while and the results are both yummy and healthier too. In my efforts to reduce/eventually eliminate “white” empty calorie ingredients from new recipes, these are made completely with whole grains.
To still obtain a moist, finer-textured muffin, I used a sifted (pastry type) whole wheat flour. These are not too sweet and very satisfying too. I hope you’ll let me know if you give them a try. Happy Cooking!
See complete recipe on page 2
Wheatgerm Coconut-Cranberry Muffins
(makes 10-12 large muffins)
1/2 c. raw wheatgerm
1/2 c. unsweetened flaked coconut
1 1/2 c. whole wheat pastry flour
1 teas. each baking powder and baking soda
1/2 teas. sea salt
1/4 teas. each ground cloves and ground allspice
1 teas. ground cinnamon (opt.)
1/2 c. chopped pecans or walnuts (opt.)
1 c. dried cranberries
1 large egg, beaten
1/3 c. vegetable oil
1/2-3/4 c. raw sugar (to taste)
1 1/2 c. buttermilk
In a small frypan/skillet over medium heat, combine wheatgerm and coconut. Stirring constantly, toast until light golden brown. Remove from heat and set aside.
Preheat oven to 375 F. Thoroughly grease muffin tin and set aside.
In a large bowl, combine remaining dry ingredients, nuts and cranberries. Add the cooled coconut and wheatgerm and stir to thoroughly combine. Combine all remaining ingredients in a smaller bowl, whisking until thoroughly mixed. Add to the dry mixture and stir just to combine, don’t overmix.
Spoon batter into muffin tins, filling 3/4 full. Bake for 18-20 minutes, until golden brown, turning once after 10 minutes. Reduce heat to 350 if muffins are browning too quickly. Allow to cool slightly before removing from muffin tin. Enjoy!
Recipe © 2010 Geraldine Hartman. All rights reserved.