Muffins can be healthy too! These are good-for-you muffins which taste great too.
Serves 9
The batter will last in an airtight container in the fridge for up to a month. I make the batter, and then add raisons, nuts, berries, coconut, etc when I bake a batch.
Preheat the oven to 220 C (425F)
Mix the wheat germ and water. Add the melted butter and let it cool for a few minutes.
Add the sugar, eggs and 750ml buttermilk - mix.
Add the rest of the buttermilk and the baking soda - mix
Add the cake flour, wholemeal flour and salt
Bake in the centre of the oven for 20min.
225gr. Wheat germ
500ml boiling water
230g butter/margarine - melted
600g Sugar
4 eggs - beaten
1 litre buttermilk
25ml baking soda
325g cake flour
300gr wholemeal flour
10ml salt
