Cornmeal Muffins with Wheat Germ
A Delicious Nutritious Snack
Cornmeal and Wheat Germ make a nutritious delicious after school snack or an addition to a great lunch. Cornmeal is a great source of calcium that is hard to find in other food and tends to be very deficient in our society.
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These muffins are a great alternative to a loaf of cornbread. With the addition of wheat germ, these also have some added nutritional benefits.
1 C Flour
1/2 C cornmeal
1/2 C Wheat Germ
2 Tbsp Sugar
1 tsp Baking Soda
1/2 tsp. salt
1 C Milk
1/4 C Butter or Margarine melted
Instructions Mix all dry ingredients together.
Whisk well to completely blend the dry ingredients.
Whisk the egg.
Add to the milk.
Melt the butter.
Add to the milk mixture.
Pour the milk mixture into the dry ingredients.
Mix together just until the dry ingredients are moistened.
Do not overwork the mixture.
Pour into prepared muffin tins that have been oiled or lined, filling 2/3 full.
Bake in a preheated 400° oven for 20 minutes or until toothpick inserted near center comes out clean. Notes
Cornmeal is a great source of calcium of the oxide type. It is great if you can eat something made of cornmeal every day.