These Whole Grain Honey Muffins are about as healthy as you can get. Healthy doesn’t have to taste bad and these muffins are the perfect example. Healthy and Yummy!
I had to hit 3 different stores before I found wheat germ. If you are having a hard time locating some, I would suggest Amazon. You might even be able to get a smaller jar than I did at my local grocery store.
I will admit that I am not that experienced using wheat germ in recipes and quite frankly, didn’t really know what it was until I read this article.
If you have gluten intolerance or celiac disease you probably want to avoid using wheat germ. Oat Bran would be a good substitute. I’m not a medical expert so please do your research before making this recipe!
Just like most of my muffin recipes, these are pretty easy to make and ready in a little less than 30 minutes. My Maple Syrup Monkey Bread Muffins and my Apple Streusel Muffins are 2 of my favorite muffin recipes.
Gather your Ingredients
You will need the following ingredients to make this Whole Grain Honey Muffins recipe (see recipe card for quantities): Milk, Eggs, Honey, Canola Oil, Cornmeal, Whole Wheat Flour, All Purpose Flour, Wheat Germ, Baking Powder and Salt.
How to Make Whole Grain Honey Muffins
- Preheat oven to 400°F. Grease a muffin pan with no-stick spray and set aside.
- In a small bowl, whisk together the milk, egg, honey and oil.
- In a large bowl, stir together the cornmeal, whole wheat flour, all purpose flour, wheat germ, baking powder and salt. Add the milk mixture. Stir until just moistened. Do not over mix. The Batter should be lumpy.
- Spoon the batter evenly into the prepared muffin cups. Bake for 18 minutes, or until the muffins turn golden.
Printable Recipe Card
Whole Grain Honey Muffins
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Ingredients
- 1 ⅓ Cups Milk
- 1 Egg
- ⅓ Cup Honey
- 3 Tbsp Canola Oil
- ¾ Cup Yellow Cornmeal
- ¾ Cup Whole Wheat Flour
- ½ Cup All Purpose Flour
- 2 Tbsp Wheat Germ
- 2 ½ Tsp Baking Powder
- ½ Tsp Salt
Instructions
- Preheat oven to 400°F. Grease a muffin pan with no-stick spray and set aside.
- In a small bowl, whisk together the milk, egg, honey and oil.
- In a large bowl, stir together the cornmeal, whole wheat four, all purpose flour, wheat germ, baking powder and salt. Add the milk mixture. Stir until just moistened. Do not over mix. The Batter should be lumpy.
- Spoon the batter evenly into the prepared muffin cups. Bake for 18 minutes, or until the muffins turn golden.
I love these this muffins. They are very tasty and very moist even on day two.