Lately, I have been reading up on wheat germ (小麦胚芽) and am amazed by the long list of nutrients it contains. Although tiny in size, it is packed with protein, vitamin E, folic acid, phosphorus, thiamine, zinc and magnesium. It is also a good source of dietary fiber. Hence, it would be great to incorporate wheat germ into our diet. You can add it into smoothies, milk shakes, granola, muffins, pancakes, bread, cookies, casseroles, or sprinkle some over oatmeal, cereal and yogurt. In fact, wheat germ can be added into just about any dish. My favourite way is to add it into muffins, particularly this recipe I am sharing now.
These wholesome muffins are soft, light, moist and of course, yummy! If you let them stand for a few hours after coming out of the oven, they taste even better as this will allow their flavor to develop.
These muffins are a great choice for breakfast. I like to make them the night before. The next morning, the moment I wake up, my breakfast is ready. This is a good way for me to avoid the routine morning rush once a while and start my day with a relaxed and happy mood.
This is a quick and easy to whip up recipe. It uses the muffin mixing method, saving you the trouble to dig out an electrical mixer. It shouldn’t take you more than an hour to have the finished product done.
This recipe makes 16 small adorable muffins. Don’t worry if you can’t finish them on the same day. They freeze well. Whenever you have a craving for muffin, just remove them from the freezer, thaw and then warm inside a preheated oven or toaster oven (power off) for 5 minutes.
If you haven’t introduced wheat germ to your kids, this one is definitely a good start.
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