This is perhaps one of the best recipes that I have made in the recent past. It is ultra-healthy and uber-delicious.
1 cup Rice Milk (or skim milk)
1 cup Untoasted Wheat Germ
3/4 cup Honey
4 tsp Baking Powder
1 cup Whole Wheat Flour
3/4 tsp Salt
2 Tbsp Olive Oil
1 Tbsp Orange Zest
1Tbsp Cinnamon (I always add a bit more)
1 pinch Nutmeg
1 cup sliced cranberries (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 cranberries.
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. The flavor of the wheat germ base reminds me a lot of oatmeal with which the tangy cranberries provides a great contrast.