Morning Muffins

When I was in high school, my mom started making this recipe. And it was like, “Wait…healthy things can taste good too???” Okay, I realized that a lot sooner in life…but this recipe had like soy milk and wheat germ and stuff that was totally foreign to me. So it was surprising that these naturally sweetened muffins were so gosh darn tasty!

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Nowadays, wheat germ and I are pretty tight (hey, pregnant ladies! Wheat germ is an awesome source or folic acid!) I shamelessly put it in pretty much everything that has flour in it. Don’t be scared ot it! It just adds more nutrients and I bit of extra fiber. If you need to buy some, Bob’s Red Mill is cheaper than the glass jars of it…or you can get it in bulk at Winco for cheap, cheap, cheap (if you’re one of the people lucky enough to live close to a Winco…).

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Ben is a hater of raisins, and I’ve made these a time or two without them. While they’re still good, they just aren’t the same! Keep the raisins! is my professional opinion. Also, since we’re talking about my opinion, these guys are best warm with a bit of butter on top.

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And you don’t even have to feel bad about how much butter  you melt on top because the rest of the muffin is packed with good-for-you deliciousness. Here’s the recipe:

Morning Muffins

1 cup milk (soy, almond or regular cow’s milk all work)
1 Tablespoon apple cider vinegar
1/4 cup maple syrup
3 Tablespoons molasses
3 Tablespoons olive oil (I use extra virgin)
3/4 cup whole wheat flour
3/4 cup wheat germ
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon powdered ginger
1/2 teaspoon sea salt
1/2 cup raisins
3 Tablespoons sunflower seeds

Preheat oven to 375 degrees. Spray or line a standard size muffin pan. Combine milk and vinegar and set aside for about 10 minutes. Meanwhile, mix dry ingredients-flour, wheat germ, cinnamon, baking soda, baking powder, ginger and salt. Add syrup, molasses and olive oil to the milk mixture. Mix wet and dry ingredients until just combined. Add raisins and sunflower seeds and stir. Pour mixture into tins to about 2/3rds full. Bake at 375 for 17-22 minutes (until toothpick comes out clean or until the muffin springs back when lightly touched). Makes 12.

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