Smart Substitutions: Wheat Germ in Muffin Flour
Here at Sun Country Foods, we eat a lot of muffins. We can’t help it, since they are one of the best foods for incorporating Kretschmer Wheat Germ.
While muffins typically aren’t considered the healthiest of breakfast foods or snacks, we’ve seen many good variations with healthier ingredients in which the sugars and fats are reduced considerably.
One of the easiest (and healthiest) substitutions you can make in a muffin recipe is to replace a portion of the flour base with wheat germ. Opinions vary on the best formula, but we suggest replacing anywhere from 20 to 25 percent of the flour with wheat germ. Our muffin recipes already have wheat germ in them, but armed with this special formula, you can convert just about any muffin recipe you like.
Another healthy tip comes from Kretschmer Health and Wellness Advisory Team member Matthew Kadey, a registered dietitian, recipe developer and dedicated muffineer. He suggests replacing refined white flour entirely with whole wheat pastry flour. “You get a lot more nutritional value than from all-purpose flour, but since it’s milled from lower gluten soft wheat, it’s not as heavy or dense as regular whole wheat flour,” he explains. Wheat germ can still be substituted for 20 to 25 percent of the whole wheat pastry flour.
Whole wheat pastry flour is available at most major supermarkets.