Wheat Germ and Bran Muffins from Siftings
Since milling my own whole wheat flour, I sometimes sift out the roughage for delicate baked goods that would ordinarily require all purpose flour. Using a very fine 60 mesh sieve readily removes the bran and wheat germ, but these forms of roughage 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 sifting (bran and germ from sifting wheat flour)
- 3/4 tsp baking soda
- Preheat oven to 350 degrees F and grease a muffin tray of 8 medium wells.
- 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.
- Stir the oil, molasses and honey into the milk mixture. Then stir in the beaten egg and blend well.
- In a large bowl, whisk together the flour, bran-germ siftings, and soda.
- Add the saucepan mixture to the flour mixture and stir together until well-blended. Pour batter into the prepared muffin tray.
- Bake for 20 minutes, or until the top of the muffins is not sticky to the touch, and springs back.
- 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.