Ingredients:

1½ cups whole wheat fl our
½ cup all-purpose fl our
¹/³ cup sugar
¼ cup + 2 teaspoons toasted wheat germ
1 tablespoon baking powder
½ teaspoon salt
¾ cup reduced-fat (2%) milk
¹/³ cup canola oil
¼ cup fat-free egg substitute

Directions:

Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.

Whisk together whole wheat fl our, all purpose flour, sugar, ¼ cup of wheat germ, the baking powder, and salt in medium bowl. Beat milk, oil, and egg substitute in small bowl until blended. Add milk mixture to fl our mixture, stirring just until fl our mixture is moistened (do not overmix). Spoon batter into prepared cups, filling them about two-thirds full. Sprinkle with remaining 2 teaspoons wheat germ.

Bake until browned and toothpick inserted into center of muffin comes out clean, about 25 minutes. Cool muffins in pan on wire rack 3 minutes; remove muffi ns from pan and serve warm.

Variations

Jam-Filled Whole Wheat Muffins

Fill muffi n cups evenly with half of batter. Top each with 1 teaspoon of raspberry or strawberry jam. Cover evenly with remaining batter; bake as directed.

Ginger and Golden Raisin Muffins

Stir 1 tablespoon fi nely chopped crystallized ginger and ¼ cup fi nely chopped golden raisins into batter.

Orange-Spice Muffins

Add ½ teaspoon pumpkin pie spice and 1 teaspoon grated orange zest to fl our mixture.