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Serving : 12
Ingredients
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125g (40z)
wheatgerm
-
2 teaspoons
baking powder
-
Pinch of salt
-
75g (3oz)
raisins
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4 tablespoons
clear honey
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50 g (2oz)
butter or margarine, melted 2 small eggs
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about 6
tablespoons milk
Directions
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Put the wheatgerm,
baking powder, salt and raisins in a bowl, then add the honey,
butter or margarine and eggs. Mix until blended, then stir in enough
milk to make a fairly soft mixture which drops heavily from the
spoon when you shake it .
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Put heaped
tablespoons of the mixture into a greased 12 – bun tin, dividing
the mixture between the 12 sections. Bake in a preheated oven at
180 OC(350O F), Gas Mark 4, for 15-20
minutes, until the muffins have puffed up and feel firm to a light
touch. Severe warm.
NUTRITIONAL
INFORMATION
(Per Serving)
Wheat germ comes
from the embryo of the wheat grain, where the essential nutrients
for germination of the seed are stored.
Wheatgerm is high
in vitamin E and the B vitamins, all of which are needed for normal
cell growth and metabolism.
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Carbohydrates
16g
-
Protein 4 g
-
Fat 5g
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Kl 524
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kcal 125
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