It’s Muffin Time Again!

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.

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7 responses

  1. These sound so delicious. Could I substitute something else instead of coconut. I have an allergy to coconut. Would it affect the result if I just left it out? I’ll try it and see what happens.
    Great to see you posting again!

  2. Those look delish. I wish I had one right now. Thanks for sharing! 🙂

  3. They look and sound really yummy. I might have to stop work and bake this afternoon.

  4. Hi Sel, Maybe just increase the wheatgerm a bit-add an extra 1/4 C. (and don’t forget to toast it). I like the chewy texture that coconut or wheatgerm add. Let me know how that works out.

    Hi Ruinwen, I had one fresh out of the oven, very good. Perhaps a bit hearty for some tastes but I like muffins with a lot of “texture” not cakey. Commercial ones, NOT!!! 😉

    Hi Jackie, I hope you do. Nice to see you again. I love the look of your new blog.

    Hugs, G

  5. The sound wonderful. I’m going to input them to WW and see how many points, but then, I’m probably going to sub applesauce for the oil.
    😉
    Gotta keep these pounds off now that they’re gone. But Cranberry, Coconut, and Wheat Germ are three of my very favorite things…(next to chocolate of course).
    (((hugs)))

  6. Oh, it’s good to see you back G. This recipe and photo just gave me muffin envy. I might have to go bake some! Thank you for coming round to say hi. Loved seeing your comment.

  7. Hi Sallee, Best part of this recipe, not only delish but very filling too. One of these beauties keeps me going for hours. Those are some of my fav. ingredients too. Hope you can incorporate this recipe into your diet plan. You’ve done great!

    Hi Christine, So nice to see you again, here at Veggies…
    I am so happy to be back to blogging.

    Many hugs, G 🙂

Thanks so much for your comments!

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