Skip to content
  • by

Cranberry Wheat Germ Muffins

Cranberry Wheat Germ Muffins

Makes 8 medium muffins.


  • 1 c all purpose flour
  • 1/2 c toasted wheat germ
  • 2 Tbsp sugar
  • 1 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • 1/2 c dried cranberries
  • 1 egg
  • 1 c low fat buttermilk
  • 1Tbsp vegetable oil


  1. Preheat oven to 350 degrees F.
  2. Grease 8 half-cup muffin tins with shortening or use paper liners.
  3. In a large bowl, mix together the flour, wheat germ, sugar, baking powder, salt, and cinnamon until well blended.
  4. Fold in the cranberries.
  5. In a small bowl, lightly beat the egg and add the buttermilk and oil. Blend well.
  6. Pour the wet ingredients into the dry ingredients and blend just enough to incorporate everything.
  7. Fill the muffin tins about 2/3 full.
  8. Bake for 18 minutes or they are firm when lightly pressed on top.
  9. Remove to a cooling rack and cool 10 minutes before serving.
  10. Serve with butter and honey.

Leave a Comment

Your email address will not be published. Required fields are marked *