Combine biscuit mix, wheat germ and sugar.
In another bowl, combine egg, water, peanut butter and vanilla.
Beat with rotary beater until smooth.
Add to dry ingredients, stirring until dry mixture is moistened.
Don't overbeat.
Fill muffin pans 2/3 full. Bake 20 to 25 minutes until golden brown.
Makes 6 muffins.
Easy to double.
Preheat oven to 350\u00b0.
Mix all the wet ingredients plus wheat germ together in a large bowl.
In another bowl mix the flour, salt, and baking powder.
Add the flour mix to the wheat germ mix and stir very well.
Fill your greased muffin tins 3/4 way full with batter.
Bake for 10-12 minutes or until a toothpick inserted comes out clean.
To toast the wheat germ, heat up a dry cast
Preheat oven to 400\u00b0F Spray jumbo muffin tins with nonstick coating.
Combine flour, wheat germ, Splenda, baking soda, baking powder, and salt in medium bowl.
Whisk together banana, milk, yogurt, oil, and egg whites in large bowl.
Add dry to wet and stir until just combined (add more milk if needed - the batter should be thick). Gently stir in berries.
Spoon batter into muffin tins, being careful not to overfill. Top each muffin with a small amount of jam.
Bake for 20-25 minutes or until toothpick comes out clean.
Grease or paper line 12 muffin cups, or 6 jumbo size
ightly grease a 12-cup muffin tin with cooking spray (or
00b0C and place 10 muffin \"cups\" into muffin trays in preparation.
Preheat oven to 375\u00b0F.
Grease muffin tins.
Combine whole wheat flour,wheat germ,bown sugar,baking powder,baking soda and salt, stir well.
In another bowl blend bananas, milk, lemon juice, vegetable oil and eggs.
Add the banana mixture to the dry ingredients and stir until just blended.
Spoon into prepared muffin tins and bake for 20-25 minutes.
Preheat oven to 400\u00b0F Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl.
Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients.
Spoon batter into prepared muffin cups, dividing equally.
Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.
Combine wheat germ, flour, sugar, baking powder, salt and orange peel.
Beat together oil, egg and orange juice.
Add all at once to dry ingredients and stir just to moisten.
Fill greased muffin pans 2/3 full.
Sprinkle with wheat germ topping.
Press in lightly.
Bake at 400\u00b0 for 18 to 20 minutes.
Makes 12 muffins.
Preheat oven to 400*F.
Line or grease muffin tin.
Beat egg, mix with milk.
Add wheat germ to milk and egg mixture- let stand a minute or two to 'hydrate'.
Sift dry ingredients into slurry mix.
Add oil and honey and stir.
Fill muffin cups about half full.
Bake 15-20 min.
n wheat germ, let stand for about 2 minutes.
Stir wheat germ mixture
Stir dry ingredients together.
Make a well, add remaining ingredients, and stir just until moistened.
Pour into sprayed 9 inch pie plate and bake 25 minutes at 400 degrees; cool on rack 15 minutes, invert bread onto rack, and cut into wedges.
Edited to say: I have been making this with 1/2 cup of unbleached flour and 1/2 cup of wheat germ (increasing the wheat germ), and it is just as delicious -- so try it the healthier way if you are so inclined!
Mix egg, sugar, milk and melted butter; sift flour, salt and baking powder and add to egg mixture. Fold in wheat germ. Bake in greased muffin tins 12 to 15 minutes. Yields 18.
Beat together wet ingredients and sugar.
Sift together flour and baking powder.
Mix into egg mixture.
Stir in the wheat germ. Pour into muffin tins.
Bake at 425\u00b0 for 20 minutes.
Makes 1 dozen.
Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt.
Make a well in the center.
Combine egg, milk and melted butter; add all at once to flour mixture.
Stir just until moistened; batter should be lumpy.
Grease muffin pan or line with paper bake cups; fill 2/3 full.
Bake at 400\u00b0 for 20 minutes or until muffins are lightly browned.
Serve warm.
Makes 12 muffins.
In mixing bowl, combine biscuit mix, wheat germ and sugar.
In another bowl, combine egg, water, peanut butter and vanilla.
Beat smooth with rotary beater.
Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened.
(Do not overbeat.)
Spoon batter into greased or lined muffin tins, filling 2/3 full.
Bake in 375\u00b0 oven for 20 to 25 minutes.
Makes 6 muffins.
Mix Bisquick, wheat germ and sugar in large bowl.
In small bowl, combine egg, water, peanut butter and vanilla.
Beat mixture smooth with mixer.
Add egg mixture to dry ingredients; stir until moistened (don't over mix).
Spoon into muffin tin.
Bake at 375\u00b0 for 20 to 25 minutes.
Makes 6.
Preheat oven to 425 degrees.
In large bowl, beat together the egg, sugar, milk and butter.
Mix into the milk mixture the flour, salt and baking powder.
Batter may be lumpy.
Fold in one cup wheat germ.
Spoon mixture into greased muffin tins.
Bake for 20 minutes.
ntil combined. Stir in coconut, wheat germ and combined sifted flours.