Sunday, May 29, 2011

A Week of Muffins: Cherry Craisin-Wheat Germ Muffins

I'm closing out this week of muffins with what turned out to be my favorite of the bunch: Cherry Craisin-Wheat Germ Muffins. It's surprising, really. I definitely did not expect the muffin that sounded the healthiest, and let's fact it, the blah-est of the five, to be the one I favored. That's exactly what ended up happening, though! I absolutely loved these muffins; the best was saved for last.

These are extremely simple; none of the ingredients are wild or bizarre. The dried cherries were the only component I altered in the slightest; I opted to use cherry-flavored dried cranberries instead, because I just really like dried cranberries. There's a good amount of wheat germ in the batter, but you really don't taste it at all. It makes the muffins bulkier, and more filling, but it doesn't make them taste like health muffins or anything. There's also a small amount of allspice in there, which I believe gives the muffins a little special something else.

Thanks for bearing with me during my vacation week; next week I'm actually going to be gone, too. But at least this way I was able to still put some new material up on the blog for part of the time. Be sure to check back with me the first weekend in June, though! I'll be back with a bunch of stuff I had made prior to vacation, just waiting to be shared with you!

Cherry Craisin Wheat-Germ Muffins
adapted from Cooking Light

makes 12 muffins

6.75 oz. (about 1 1/2 cups) all-purpose flour
3/4 cup cherry-flavored Craisins
1/2 cup toasted wheat germ
1/2 cup packed dark brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
1/4 tsp. ground allspice
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg, lightly beaten
Nonstick cooking spray

1. Preheat oven to 400 degrees F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (through allspice) in a large bowl, stirring with a whisk. Make a well in the center of the mixture.

2. Combine buttermilk, oil, and egg in a separate small bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray (I simply sprayed my muffin tins, with no muffin-cup liners, and it worked fine). Divide batter evenly among prepared muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

4. Cool for 5 minutes in the pan before turning out onto a wire rack to cool completely.

1 comment:

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