Wheat Germ Muffins
|Dry yeast||2 Teaspoon|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Wheat germ||1 1⁄2 Cup (24 tbs)|
|Oat flour||2 Cup (32 tbs)|
|Nonfat dry milk||1⁄2 Cup (8 tbs)|
|Unhulled sesame seeds||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Warm water||2 Cup (32 tbs)|
|Eggs||2 , beaten|
Soften yeast in lukewarm water.
Set aside for 5 minutes.
Combine wheat germ, oat flour, non-fat dry milk, sesame seeds, whole wheat flour and salt.
Combine oil, honey, water and eggs; then add this mixture to the softened yeast.
Combine liquid and dry ingredients.
Let stand 10 minutes.
Mix approximately 1 minute and fill well-greased muffin tins with batter.
Let stand 10 minutes more.
Preheat oven to 400°F and bake for 20 minutes, then lower heat to 350°F and bake 5 minutes more.