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Close-up of freshly baked raspberry muffins, a delicious twist on classic breakfast ideas, surrounded by fresh raspberries.

Raspberry Wheat Germ Muffins

These muffins offer a delightful twist on classic breakfast, incorporating the wholesome goodness of wheat germ and the bright flavor of raspberries. They are perfect for a quick and satisfying morning meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup coconut oil virgin or unrefined
  • 1 large egg at room temperature
  • 2/3 cup milk at room temperature
  • 1/3 cup plain yogurt unsweetened
  • 1/2 cup honey or maple syrup
  • 1/2 tsp vanilla extract
Dry Ingredients
  • 1 1/4 cups wheat germ or wheat bran
  • 1 1/2 cups wholemeal flour sub ordinary flour
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 1 tsp baking powder
  • 1 tsp baking soda sifted if lumpy
Add-ins
  • 250 g raspberries 18 set aside for decoration

Equipment

  • Muffin tin
  • Muffin cases
  • Microwave
  • Mixing bowls
  • Whisk
  • Ice cream scoop
  • Cooling rack

Method
 

  1. Preheat your oven to 190°C / 375°F (170°C fan). Line a standard 12-hole muffin tin with muffin cases or spray generously with oil.
  2. Melt the coconut oil in a microwave-safe bowl for about 45 seconds on high. Add the remaining wet ingredients and whisk until smooth.
  3. Sprinkle the dry ingredients over the wet ingredients in the order listed. Mix just until combined.
  4. Gently stir in the whole raspberries or your chosen add-ins.
  5. Divide the batter evenly among the 12 muffin cups using an ice cream scoop. Decorate the tops with the halved raspberries, if using.
  6. Bake for 25 minutes. Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack.

Notes

You can substitute regular oil for coconut oil, but it may affect the taste. If using wheat bran instead of wheat germ, the texture will be slightly different. All-purpose flour can be used as a substitute for wholemeal flour. If your baking soda is lumpy, sift it. You can use 3 teaspoons of extra baking powder if you do not have baking soda.

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