now, if you are bravely still reading, you will get a treat. oh, these muffins are yummy, pretty, and- as far as well-meaning home baking goes- good for you. It is a tweaked recipe from Nikki & David Goldbeck’s American Wholefoods Cuisine.
sift together, 3 times, 1 1/2 cups of whole wheat flour (I used whole wheat pastry flour) with 1 1/2 teaspoons of baking powder, 1 1/2 of baking soda, and a 1/2 teaspoon of salt. add the final sifting to 2 tablespoons of wheat germ and 1/2 a cup of bran measured into a big mixing bowl.
gently make a well in the flour mix, and add the liquid ingredients to the dry. stir until just combined with a wooden spoon.
oil a muffin try- medium, twelve muffins. pour the batter into the tin cups, and sprinkle the lemony sugary wheat germ over the tops. bake for 15 to 20 minutes.
golden raisins, toasted sesame seeds, ginger…all good possible additions