Whole Wheat and Wheat Germ Blueberry Muffins

Great for Healthy Hair, Skin, and Nails!!!!! - Okay do you I have your attention now? Then read on....
My mother's entire pantry is filled with spices and beans and legumes and what not. And they are all stored in recyled Wheat Germ Bottles.  I always wondered what that was but never cared enough to find out until much recently.  And I wish I had started making wheat germ a part of diet early on in my life! So what exactly is wheat germ.

Wheat Germ is basically a part of a total Wheat Kernel. It is that part of the wheat that never makes it to your kitchen as part of the wheat flour. It is removed in the process of enriching the flour that you use. It is well known as a power house of nutrients. What nutrients you ask, here is a laundry list of them:

* Omega 3 Fatty acids: The concentrated oil or fat, found in wheat germ is made up primarily of omega 3 and omega 6 essential fatty acids.  Since the human body cannot make it, these essential fats need to consumed from foods such as fish and wheat germ. Benefits: Lowers blood pressure, elevates mood

* B Vitamins: Benefits: Boosts body's metabolism

* Vit E: Vitamin E is needed by the body for nerves, muscle function and to maintain a healthy reproductive system. It has also been shown to benefit the skin by keeping its elasticity better, reducing the effects of ageing.

* Minerals and Protein

* Fiber and Complex Carbs: Wheat germ is considered an excellent source of fiber which has many benefits including improved bowel function, which helps prevent constipation and may reduce the risk of developing heart disease and diabetes

Since wheat germ has a neutral flavor, you can pretty much add it to anything you cook.  So how can you use wheat germ - add them to your
* Chapati atta/flour
* Cakes/Muffins/Pancakes
* Smoothies and Shakes
* Salads or Salad Dressings

Following is a recipe from Martha Stewart for the muffins - I made half of the stated recipe so I only used brown sugar. I also used only 1/4th of the all purpose flour substituting the rest with whole wheat flour.

Ingredients


1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour, (spooned and leveled)

1/4 cup wheat germ

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup granulated sugar

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup reduced-fat (2 percent) milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries

Directions

1.Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

2.In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

3.With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.

4.Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.


** http://www.wheatgermbenefits.com/