Wheat Germ Cornmeal Buffins
|Active dry yeast||1⁄4 Ounce|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
|Dried currants/Raisins||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
In a small bowl, combine 2 tbsp (25 mL) of the beaten egg with 2 tbsp (25 mL) milk.
In a large mixing bowl, dissolve yeast in warm water.
Let stand for 5 minutes.
Mix in the remaining egg, sugar, butter, salt, cornmeal and currants.
Stir in milk and wheat germ, blending well.
Add flour gradually and beat until smooth.
Cover loosely with a towel or waxed paper and place in a warm spot.
Let rise for 1 hour or until doubled in size.
Punch dough down or beat well.
Spoon into prepared muffin tin.
Cover again and let rise in a warm spot for 30 minutes or until muffin tin is full.
Lightly beat the reserved egg and milk and brush over tops.
Sprinkle with additional wheat germ, if desired.
Bake in preheated oven for 15 to 20 minutes or until browned.
HINT: When making any recipe requiring egg whites only, drop the yolks into a pan of boiling, salted water.
Use these hard-cooked yolks for salads or sandwich fillings.
Serving size: Complete recipe
Calories 2356 Calories from Fat 633
% Daily Value*
Total Fat 72 g110.7%
Saturated Fat 38.3 g191.5%
Trans Fat 0 g
Cholesterol 571.4 mg190.5%
Sodium 1256.2 mg52.3%
Total Carbohydrates 370 g123.2%
Dietary Fiber 19.6 g78.4%
Sugars 103.9 g
Protein 66 g131.7%
Vitamin A 44.3% Vitamin C 4.4%
Calcium 48.7% Iron 117.6%
*Based on a 2000 Calorie diet