Bobs Red Mill, Natural Raw, Wheat Germ, 32 oz (907 g)

You can use Wheat Germ to replace up to one half cup of fiber when baking cookies, muffins and breads. Use it as a topping for fruit pies, fruit salads, yogurt and ice cream, or as a nutritious breading for chicken or fish and as filler for meatballs and meatloaf.

Toasted Wheat Germ

Toasting Wheat Germ gives it an especially nutty flavor and crunchy texture. Set your oven on 350°F. Pour Wheat Germ in a thin layer on a cookie sheet and bake for 5 to 10 minutes or until lightly browned. Keep a close watch on the Wheat Germ and stir frequently, as it browns easily.

Wheat Germ Corn Muffins

1 cup Unbleached White Flour

1/2 cup Bob's Red Mill Wheat Germ

1/2 cup Regular Cornmeal

1 Egg, beaten

1/4 cup Butter or Margarine, melted

2 Tbsp Sugar

1 tsp Baking Powder

1/2 tsp Salt

1 cup Milk

For 12 delicious muffins, stir together flour, wheat germ, cornmeal, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and melted butter or margarine; add all at once to flour mixture. Stir just till moistened; batter should be lumpy. Grease muffin pan or line with paper bake cups; fill 2/3 full. Bake at 400° F for 20 minutes or until muffins are lightly browned. Serve warm.

Keeps best refrigerated or frozen

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