Good for your heart and your taste buds
Ingredients
(3/4 cup) whole-wheat flour
(3/4 cup) all-purpose flour
(1/2 cup) toasted wheat germ
(2tsp) baking powder
(1/4 tsp) salt
(2/3 cup) brown sugar
(3/4 cup) 2% milk
(1/4 cup) vegetable oil
2 eggs, lightly beaten
(1tsp) vanilla extract
(1 1/2cup) blueberries
Topping ingredients
(2tbsp) toasted wheat germ
(1tbsp) brown sugar
(1/4 cup) rolled oats
Preparation
1. Preheat oven to 190°C (375°F) and line 12 muffin cups.
2. In a bowl whisk together flour, wheat germ, baking powder, salt and brown sugar.
3. Make a well in center of bowl and add milk, oil, eggs and vanilla extract.
4. Gently mix until just combined and fold in blueberries.
5. Divide batter among muffin cups.
6. Combine topping ingredients in a small bowl and sprinkle over tops.
7. Bake 20-22 minutes.
8. Let sit in pan for 10 minutes. Transfer muffins to a rack to cool.
Makes 12
This recipe was taken from "Whole Living Magazine", July/August 2010
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