Cherry-Wheat Germ Muffins

Cherry-Wheat Germ Muffins Recipe
John Autry


12 servings (serving size: 1 muffin)
Total time: 27 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 27 Minutes

Nutritional Information

Calories 202
Fat 5.9 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 1.8 g
Protein 4.5 g
Carbohydrate 32.4 g
Fiber 2.2 g
Cholesterol 16 mg
Iron 1.5 mg
Sodium 268 mg
Calcium 68 mg


6.75 ounces all-purpose flour (about 1 1/2 cups)
3/4 cup dried cherries, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg, lightly beaten
Cooking spray


1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through allspice) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg in a 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. Divide batter evenly among prepared muffin cups. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Maureen Callahan,

Cooking Light

May 2011
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