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Wheat Germ and Bran Muffins from Siftings

Wheat Germ and Bran Muffins from Siftings

Since milling my own whole wheat flour, I sometimes sift out the roughage, or ‘middlings’, for a more delicate flour, suitable for cakes, etc. Using a very fine 60 mesh sieve readily removes the bran and wheat germ, but these siftings are full of nutrition, so I use them in cereals, stirred into yogurt, or as a component of recipes such as the one below.

Makes 8 medium muffins.


  • 1/2 c buttermilk
  • 1/2 c soy milk
  • 1/2 c dark raisins
  • 2 Tbsp vegetable oil
  • 1 Tbsp molasses
  • 1 Tbsp honey or sugar
  • 1 egg, lightly beaten
  • 3/4 c all purpose flour
  • 1/2 c siftings or ‘middlings’ (bran and germ from sifting wheat flour)
  • 3/4 tsp baking soda


  1. Preheat oven to 350 degrees F and grease a muffin tray of 8 medium wells.
  2. In a small saucepan, heat the buttermilk and soy milk to scalding. Remove from heat and stir in the raisins. Allow to stand at least 5 minutes.
  3. Stir the oil, molasses and honey into the milk mixture. Then stir in the beaten egg and blend well.
  4. In a large bowl, whisk together the flour, bran-germ siftings, and soda.
  5. Add the saucepan mixture to the flour mixture and stir together until well-blended. Pour batter into the prepared muffin tray.
  6. Bake for 20 minutes, or until the top of the muffins is not sticky to the touch, and springs back.
  7. Loosen the edges of the muffins with a knife. Allow to stand and cool in tray for 10 minutes. Remove muffins to a rack or serving platter. Serve warm or at room temperature.

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