Wheat Germ Muffins

In some ways, this is similar to the recipe I posted the other day. It came from friends of mine who lived at Plow Creek Farm in Tiskilwa, and was served with  fresh berries we had picked ourselves.

I like it best when you smother a muffin with plain yogurt and sliced strawberries. While the recipe calls for muffins, you can also just put the batter into a round or square cake pan. Just be sure to test the middle for doneness with a toothpick before shutting off the oven.

1 egg
1/3 cup sugar
1 1/4 cup milk
1/3 cup melted butter or oil
1 cup flour
1/2 t salt
4 T baking powder
1 cup wheat germ

Beat eggs, sugar, milk and butter. Sift flour (although I never bother) with salt and baking powder, then mix in the egg mixture. Fill muffin cup about 3/4 full. Bake for 20 minutes at 425 degrees. Test for doneness with toothpick. Yields about 16 muffins.

Advertisements

Baked Oatmeal

This is the baked oatmeal recipe I use from the old days at Menno Haven Camp, thanks to Betty Detweiler.

1 cup vegetable oil
1 1/2 cups sugar
4 large eggs
6 cups quick cooking oats
1T + 1t baking powder
1t salt
1 t cinnamon
2 cups milk
2 chopped apples (optional)
1 cup raisins (optional)

Mix oil, sugar and eggs with electric mixer until yellow and glossy. Add remaining ingredients and beat on medium speed until blended. Blend in option ingredients.

Pour into a greased 9×13 pan. Bake at 400 for 30-40 minutes. Serve warm with brown sugar, milk, chopped dates, etc.

I’ve seen this made with blueberries instead of apples, or substitute any kind of dried fruit like apricots, shopped fine. I have also added nuts sometimes. Try serving with yogurt as a topping, plain with fresh fruit.