I was supposed to bake bread today but I made these little darlings instead. I got distracted. It’s easy for me to get distracted when going through recipes. I was trying to find a good bread recipe but when I saw this one all notion of baking bread went out the window and was completely forgotten. You understand, right!?
These certainly are delicious though! I’m always on the lookout for a new healthy breakfast choice for the boys. They are not fans of eggs (much to my dismay) and their breakfast usually consists of fruit with cereal, waffles, or pancakes. Unfortunately, these muffins do not make good sandwich bread so now I need to bake a loaf of bread tomorrow.
As I was mixing these I was thinking of ways to get my boys to try them. Maybe frost them and tell them they are cupcakes? Put sprinkles on top? I just wasn’t sure if they would go for a super healthy muffin. They are usually healthy eaters but if a muffin doesn’t have chocolate chips or blueberries in it they will politely decline and find something else to eat. But my worry was once again unfounded. My youngest ate two for his morning snack. Of course, he covered them in a mixture of grape and strawberry jam.
So after quickly mixing the ingredients, filling my new parchment muffin cups with batter, and baking for 15 minutes I had a batch of twelve healthy muffins that were ready to try out. Of course, I had to try them directly out of the oven! Oh so good! I also found they are great with honey, strawberry all-fruit spread, and honey greek yogurt (I just made this by mixing plain greek yogurt with some local honey). I think the honey yogurt wins. Can you think of something else to top these with?
Well, I didn’t get a loaf of bread made but I found a new recipe I plan on making quite often. I guess bread is my top agenda tomorrow. Hopefully I won’t find another recipe to distract me!
Wheat Germ Muffins (yields 12 muffins)
1 c. milk
1 c. wheat germ
4 T. brown sugar or honey
4 tsp. baking powder
1 c. whole wheat flour
3/4 tsp. salt
2 T. oil
Beat the egg and add the milk. Stir in wheat germ and let stand for 1 minute. Sift in dry ingredients and mix well. Add oil and stir. Fill muffin cups about 2/3 full. Bake at 400 degrees for 15 minutes.