1/2 c Toasted wheat germ; plus a
- little for dusting the
- cups
2 c Unbleached flour
1 tb Baking powder
2 ts Cinnamon
1/2 ts Salt
1 lg Egg
1/2 c Brown sugar; lightly packed
1 1/4 c Milk
1/4 c Unsalted butter;
- melted -OR-
1/4 c Flavorless vegetable oil
1 lg Apple; peeled, cored and
- grated
1 c Walnuts; chopped
1 1/2 c Oat and brown sugar crumb
- topping (recipe follows)
Butter 12 muffin cups and sprinkle a little wheat germ into each
one. Tap the muffin pan on all sides to spread the wheat germ
around. Preheat oven to 400°F. In a large bowl, combine the flour,
wheat germ, baking powder, cinnamon, and salt. Whisk the egg and
brown sugar in a separate bowl. Whisk in the milk. Make a well in
the dry ingredients, add the liquid including the melted butter and
stir to blend. When a few streaks of dry are still visible, fold in
the grated apple and walnuts. Divide the batter evenly among the
muffin cups. Scatter a good amount of crumb topping over each
muffin and bake for 22 minutes. Cool the muffins in the pan on a
rack for 3 minutes, then pop them out and serve hot.
