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John Autry Photo by: John Autry

Cherry-Wheat Germ Muffins

Cooking Light MAY 2011

  • Yield: 12 servings (serving size: 1 muffin)
  • Hands-on:12 Minutes
  • Total:27 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 4.5g
  • Carbohydrate: 32.4g
  • Fiber: 2.2g
  • Cholesterol: 16mg
  • Iron: 1.5mg
  • Sodium: 268mg
  • Calcium: 68mg
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Cherry-Wheat Germ Muffins recipe

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