This recipe is the fraternal twin of my Cranberry-Orange Wheat Bran Muffins. It is equally delicious but slightly different from its twin.
1 cup Rice Milk (or skim milk)
1 cup Untoasted Wheat Germ
1/2 cup Honey
4 tsp Baking Powder
1 cup Whole Wheat Flour
3/4 tsp Salt
2 Tbsp Olive Oil
1 Tbsp Lemon Zest
1Tbsp Cinnamon (I always add a bit more)
1 cup blueberries (frozen or fresh)
Mix egg, rice milk, wheat germ, honey, and baking soda together in a mixer, then slowly add the wheat flour. Slowly incorporate the salt, oil, zest, cinnamon, and nutmeg. When all of the other ingredients have been incorporated together, mix in the blueberries.
Spoon the batter into a muffin pan which has been lined with paper cups.
Bake at 400 degrees Fahrenheit for 25 minutes. Makes 12 standard muffins.
The texture of these muffins is dense, but they are light enough for a quick breakfast or snack during the day.