Wheat Germ Muffins

This muffin recipe is a favorite to serve with soup or a main dish salad. Here the muffins are pictured with the Cashew Chicken Salad with Sesame Dressing that was posted on 3/27/2014. The molasses imparts a deep, rich flavor in the muffins and they are wholesome and nutritious with the addition of wheat germ. Years ago wheat germ was all the rage, but not much is mentioned about it anymore. This is a shame as it is an easy addition to most bread products and is loaded with vitamin E and folic acid. Muffins are generally thought of as a breakfast staple but they are a great addition to the evening meal. Blessings...

Recipe:

1-1/2 cups unbleached all-purpose flour

2 tbsps. sugar

2 tsps. baking powder

1 tsp. salt

1 cup wheat germ

1 egg

3/4 cup milk

1/4 cup butter, melted

1/4 cup molasses

1. Combine first 5 ingredients in a medium-size bowl.

2. In a small bowl, combine next 4 ingredients and stir with a fork making sure egg is thoroughly incorporated.

3. Stir the liquid ingredients into the flour mixture just until the liquid is absorbed. The batter will be lumpy.

4. Spoon into 12 medium-size, greased, muffin cups, filling each two-thirds full.

5. Bake in a 400 degree oven for 20 minutes or until toothpick inserted into the center comes out almost clean. Don't over bake or they will be dry and crumbly. Remove from pan immediately and serve warm, or cool on a wire rack for later use.

Yield: 12
This wonderful recipe is adapted from The Family Circle Cookbook.