Thursday, May 3, 2012

Cherry Wheat Germ Muffins

These muffins are packed full of flavor. They are great for breakfast or even to go along with a light dinner.

Serves 12 ( 5 points +)

  • 1-½ c. flour
  • ¾ c. dried cherries
  • ½ c. toasted wheat germ
  • ½ c. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground allspice
  • 1 c. low-fat buttermilk
  • ¼ c. canola oil
  • 1 egg, lightly beaten

Preheat oven to 400.
Combine flour and next 7 ingredients (through allspice) in a large bowl, stirring with a whisk.
Make a well in the center of mixture. Combine buttermilk, oil and egg in a bowl. Add too flour mixture, stirring until just moist.
Place 12 muffin cup liners in a muffin pan or spray with nonstick spray. Divide batter evenly among cups. Bake at 400 degrees for 15 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack.

from "Cooking Light"

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