Carrot Wheat Germ Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| Topping | 1 cup all-purpose flour | 1/4 cup wheat germ |
| 2/3 cup sugar | 1/2 teaspoon baking powder | 1/2 teaspoon baking soda |
| 1/2 teaspoon ground cinnamon | 1/8 teaspoon salt | 1 cup shredded carrots |
| 1/2 cup vegetable oil | 1/4 cup buttermilk | 2 eggs |
| 1/2 cup chopped walnuts or pecans | ||
| 1 | Prepare Topping; set aside. In large bowl, combine flour, wheat garm, sugar, baking powder, baking soda, cinnamon, salt and carrots. In small bowl, combine oil, buttermilk and eggs. Add to flour mixture, stirring just until moistened. Fold in nuts. |
| 2 | Line 6 microwabable muffin-pan cups with double paper liners. Spoon batter into each cup, filling 1/2 full. Sprinkle Topping over batter. Microwave at high (100%) 2-1/2 to 4-1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure. For last 3 muffings, line 3 muffin cups with double paper liners. Microwave at high 1-1/2 to 2 minutes. Let stand 5 minutes. Remove from pan. |
| 3 | TOPPING: In small bowl, combine 1 tablespoon wheat germ, 2 teaspoons sugar and 1 teaspoon ground cinnamon. |