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.
Deb Donahue 