Great muffins to serve with soup for lunch or supper. We enjoyed the recently with steaming bowls of split pea soup.
- 2 cups whole wheat flour
- 1/4 cup wheat germ
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1/2 cup dark molasses
- 1/4 cup butter melted
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a standard muffin pan.
In a large bowl, whisk together the flour, wheat germ salt and baking soda until well combined.
In a medium bowl, whisk together the buttermilk, molasses and butter until well blended
Add the buttermilk mixture to the flour mixture and stir until just blended.
Distribute the batter evenly among the prepared cups of the muffin pan. Using the tip of a sharp knife, cut and X across the top of the batter in each cup.
Bake in preheated oven for 16 to 20 minutes or until the tops are lightly browned and the muffins sound hollow when tapped.
Remove from the oven and let cool in the pan on a wire rack for 5 minutes, then remove them from the pan and transfer them to a wire rack to cool.
Nutritional Estimates Per Serving (1 muffin): 164 calories, 4.4 g fat, 28.0 g carbs, 0.9 g fiber, 3.4 g protein and 4 WW PointsPlus Value