Bob'S Red Mill Wheat Germ And Cornmeal Muffins - cooking recipe

Ingredients

1/2 cup unbleached white flour
1/2 cup whole wheat flour
1/2 cup wheat germ, toasted
1/2 cup cornmeal
2 tablespoons sugar (if you prefer the muffins sweeter, I'm sure you could safely add up to 1/3 cup sugar)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted, cooled slightly
1 cup milk or 1 cup buttermilk
wheat germ, for sprinkling

Preparation

To toast the wheat germ, heat up a dry cast iron skillet on low or low-medium heat and toast the wheat germ for about 5 minutes or until lightly browned. Stir constantly and reduce heat if necessary. Wheat germ burns easily and quickly. Set aside to cool slightly.
Preheat oven to 400 degrees.
In a large mixing bowl combine both flours, wheat germ, cornmeal, sugar, baking powder and salt.
In a small glass container, whisk together the egg, butter and milk.
Make a well in the center of the flour mixture and pour the egg mixture into the well. Stir *just* until combined; batter will be lumpy.
Grease muffin tins or line with paper bake cups. Fill 2/3 full. If desired, sprinkle a light dusting of wheat germ on top of each muffin.
Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Serve immediately.