We’ve been in a breakfast rut lately. When I saw a recipe for warm muffins with cherries and wheat germ, I decided to give it a try.
The original recipe in Cooking Light used dried cherries and 1½ cups all-purpose flour. I had some frozen cherries and thought they would be plumper and give more of a flavor burst to the muffins. I also decided to replace some of the all-purpose flour with whole-grain pastry flour.
A friend of the Grillmaster’s declared these muffins to be “interesting … in a good way.” He said he’s used to sweeter muffins [insert your own joke here], but he did like these.
I prefer to eat these muffins warm, but they are good at room temperature as well. Serve them with a couple of slices of turkey bacon and some fresh fruit.
Don’t miss the variations below – one with bananas and walnuts and the other with cherries and flaxseed.
Cherry Wheat Germ Muffins
- Cooking spray
- 1 cup all-purpose flour
- 1/2 cup whole-grain pastry flour
- 1/2 cup toasted wheat germ
- 1/2 cup packed dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1 cup nonfat buttermilk
- 1/4 cup canola oil
- 1 large egg lightly beaten
- 1 cup frozen dark sweet cherries, partially thawed and coarsely chopped
- Spray 12-cup muffin pan with cooking spray; set aside. Preheat oven to 400°F.
- In a large bowl, whisk together flours, wheat germ, brown sugar, baking powder, baking soda, salt and allspice. In a medium bowl, combine buttermilk, oil and egg. Whisk until well-blended.
- Add buttermilk mixture to flour mixture, stirring just until combined. Gently stir in cherries along with any juice that may have accumulated. Don't overmix or your muffins will be tough. (I like to use a <a href="http://www.kingarthurflour.com/shop/items/mini-dough-whisk" target="_blank">dough whisk</a>.)
- Use a 1/4 cup measure to scoop the batter into the muffin cups. Bake for 15 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Cool 5 minutes in pan on cooling rack, then remove muffins from pan to rack.
I liked this basic recipe so much, I also did a variation of these muffins with bananas and walnuts. Just skip the cherries, add two mashed bananas to the wet ingredients and 1/2 cup chopped walnuts to the dry ingredients. This version has more calories (216) and fat (9g), but the same amount of carb. Cherry Flax Muffins
I also made a variation with ground flaxseeds instead of the wheat germ. Flaxseeds are an excellent source of omega-3 essential fatty acids.