Wheat Germ muffins

1.5 cup Flour - Gold medal all purpose flour
0.25 cup Whole Wheat Flour
1.25 tsp Baking Powder
0.5 tsp Baking Soda
0.375 tsp Morton Table Salt (by LITTLELADY1996)
1.5 tsp Cinnamon, ground
.375 tsp Allspice
0.5 tsp Nutmeg, ground
8 tbsp Butter, unsalted
0.5 cup, packed Brown Sugar
2 large Egg, fresh, whole, raw
2.5 tsp Vanilla Extract
3 tbsp Molasses
0.25 cup Sour Cream
1 cup Buttermilk, lowfat
1.5 cup Wheat germ, crude
1 serving FiberOne 1/2c cereal (by BOOFTOOTS)

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour through nutmeg in medium bowl; set aside.

2. Beat butter in large bowl of electric mixer or with handheld mixer at medium speed until light and fluffy, 1 to 2 minutes. Add brown sugar, increase speed to medium-high, and beat until combined and fluffy, about 1 minute longer. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy, about 1 minute longer. Reduce speed to low; beat in buttermilk and half the flour mixture until combined, about 1 minute. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

3. Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin (each mold measuring one cup) with cooking spray or coat lightly with butter; divide batter evenly among molds using spoon or ice cream scoop. Bake until a toothpick inserted into center withdraws cleanly or with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.


Serving Size: Makes 21 muffins

Number of Servings: 21

Recipe submitted by SparkPeople user ECHUCK.