When I have time on Sundays (which isn’t terribly often), I like to make a batch of muffins so I have breakfast for the week. Because I had some overripe bananas, this week I decided to make Banana Bread Muffins. I was recently sent some coupons to try Kretschmer Wheat Germ products so I thought adding some of the Honey Crunch would add some nice texture and flavor to the muffins.
So what exactly is wheat germ? Wheat germ comes from the wheat kernel, which is the part removed when refining whole grains into white flour. Wheat Germ is a great source of Vitamin E, B vitamins and folic acid. You can find it in the cereal aisle. Wheat germ can be used in recipes calling for flour or breadcrumbs so its quite versatile. I’ve also used it in smoothies.
So that you can try wheat germ for yourself, Kretschmer is giving away some coupons good for free wheat germ products to an I Can Cook That reader! More on that below.
Ingredients (makes 12 cupcake-sized muffins, of 6 large muffins):
- 1 1/2 cups flour
- 1/2 cup Kretschmer Honey Crunch Wheat Germ
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 1/2 cups mashed bananas (about 3 bananas)
- 1/4 cup applesauce
- 1/4 cup low-fat buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- cinnamon, to taste