A baked good that is NOT a cookie?!
Weird, I know. But just roll with it… there will be more cookies coming soon, I’m sure, at the rate I’m consuming them! Having cookies around is just SO civilized. But I decided that there had been a depressing lack of muffins around here lately, which translated into a severe lack of portable snacks. And portable snacks are a hot commodity in this apartment, between Kira’s and my work/class schedules. Girls must have easily portable and tasty snacks! Besides, last semester I got really attached to muffins. And thesising requires copious amounts of brain pushups, which translates into LOTS OF CARBS! Gotta keep those brain cells happy and firing, and for that we need carbs. Since glucose is the primary source of energy for brain neurons, whole grain carbs are a necessary part of a healthy diet (just say no to Atkins!). Helloooo, muffins, you adorable source of brain energy!
And really, muffins are just another excuse for me to consume more peanut butter. Which, by the way, I am packing away at a truly impressive rate of consumption. One jar. PER WEEK. The bag of glass recycling can prove it: there are two empty jars in there, and I’ve been back for two weeks. I’m also steadily on course with the jar in the fridge… have no fear, I’m sure it will join its companions by the time Sunday rolls around…
In other news, I’m also on a quinoa kick. One of these days, quinoa and peanut butter are going to become happily married. In my stomach! My quinoa dinners the last two nights have been deeeelicious, but I’ve been too hungry/lazy to photograph them, so you’ll just have to wait a bit for that! It’ll come, I promise. For now, content yourselves with these muffins: Full of whole grain goodness (raw wheat germ and whole wheat flour) and apples, with no added sugar!
Apple Wheat Germ Muffins
Adapted from Bright Eyed Baker, here! Original makes 12, but I only made 6, so I’ll post my measurements. Double if desired!
The original recipe calls for wheat bran, but I don’t usually have that around. What I do have (and LOVE) is raw wheat germ. It substitutes perfectly into a muffin for bran, and results in a slightly lighter, less dense muffin. Love love love! Use what you have, though—either is fine!
Rummage around in your pantry for the following:
- 1/2 c plain yogurt (mine happened to be nonfat, whatever you have is fine!)
- 3/4 c raw wheat germ (I’m sure toasted is fine as well)
- 1 ripe banana, mashed
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 c whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 a large or 1 smallish whole apple, depending on apple-y density preferences, cut into chunks
- small handful of choc chippies, for sprinkling (life is better with texture)
Preheat the oven to 375, and lightly grease your muffin tin.
In a small bowl, combine wheat germ and yogurt, and let sit while you do the other stuff. In a larger bowl, mash the banana, then whisk in egg and vanilla. Keep whisking until smoothly combined. Add wheat germ mix to this bowl, and stir to combine. In yet another bowl, sift dry ingredients: flour, baking soda and powder, salt, cinnamon, and nutmeg. Add wet ingredients to dry, and stir until just combined (try not to overstir: no one likes tough muffins!). Fold in apple chunks and chocolate chippies.
Bake for 15-20 minutes. Mine were done at closer to 20, if you have a convection oven, I’d check at 15. A tester should come out clean, and they’ll be nicely golden brown. Let cool (or not) on a wire rack.
Enjoy with a large smear of peanut butter, whilst thesising away regarding Neo-Gothic architecture on a grand vertical scale….and be smug in the feeding of your brain, which will allow you to produce a thesis of epic magnitude. Neuron food, for the win!