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Baked Clams with Wheat Germ

Baked Clams with Wheat Germ

Nutrition Facts

Serving Size: 3 clams (125g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 90
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 10mg 3%
  • Sodium 270mg 11%
  • Potassium 90mg 3%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 1g
  • Protein 6g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 4% Iron 6%
  • Vitamin E 15% Thiamin 6%
  • Folate 10% Phosphorus 10%
  • Magnesium 6% Zinc 6%

Nothing beats a homemade baked clam. We’ve left the clam whole and substituted wheat germ for the bread crumbs. You’ll see how delicious and nutritious they are.

Makes 12 baked clams

1 teaspoon chopped fresh oregano

1 clove garlic, finely chopped

2 tablespoons Parmesan cheese

1/4 cup Kretschmer Original Toasted Wheat Germ

1/8 teaspoon salt

1 tablespoon olive oil

1 dozen small raw clams

Fresh lemon juice, to taste

  1. Turn on broiler. Line sheet pan with foil. Stir together oregano, garlic, Parmesan cheese, wheat germ and salt. Stir in olive oil. Set aside.
  2. Meanwhile steam clams in pot with about 1/4 inch water in bottom until they open. (Discard any that do not open and do not overcook.) Once clams are cool enough to handle, remove top shells; loosen clam from the shell (but do not remove) with small spoon. 
  3. Spoon wheat germ mixture onto each clam. Squeeze fresh lemon juice to taste over clams. Place clams under broiler until lightly browned and crispy, 2 to 3 minutes.

Homemade Pizza with Wheat Germ Crust

Homemade Pizza with Wheat Germ Crust

Nutrition Facts

Serving Size: 1/2 Pizza (231g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 18g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4.5g
  • Cholesterol 35mg 3%
  • Sodium 700mg 12%
  • Potassium 460mg 13%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 6g 24%
  • Sugars 5g
  • Protein 19g
  • Vitamin A 2% Vitamin C 10%
  • Calcium 4% Iron 25%
  • Vitamin E 25% Thiamin 90%
  • Folate 80% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Get the family together for a fun night at home making healthier homemade pizza. Set out a fun topping bar and let everyone choose their favorites. They’ll love the wheat germ-infused crust. The sauce recipe makes extra—freeze some for the next time you make pizza or use it on pasta another night. 

Makes 2 large pizzas

Dough

1 1-ounce envelope active dry yeast

1 teaspoon sugar

3/4 cup warm water

1 1/4 to 1 1/2  cups bread flour, plus more for rolling out dough

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon salt


3 teaspoons olive oil, divided

Sauce (Makes about 3 cups)

2 tablespoons olive oil

1 small yellow onion, diced (about 1 cup)

2 small cloves garlic, sliced

1 28-ounce can crushed tomatoes with basil

1 tablespoon dried oregano

Topping

1 cup sauce

6 ounces shredded fresh mozzarella cheese

Optional: Additional toppings of your choice

To make dough, pour yeast and sugar in large bowl. Add warm water and stir yeast until dissolved. Let sit 3 to 5 minutes until yeast bubbles. Stir in 1 cup flour, wheat germ and salt until combined. Add more flour if dough is sticky.

When dough comes together and becomes too hard to mix, flour hands and form dough into a ball. Remove dough ball from bowl and knead by rolling it backward and forward. Repeat for about 10 minutes until you have a smooth, springy, soft dough.

Add 1 teaspoon olive oil to clean bowl and place dough in bowl. Cover with kitchen towel or plastic wrap and let double in size, about 45 minutes.

While dough is rising, make sauce. Heat 2 tablespoons olive oil in medium pot. Add onions and garlic and sauté for about 5 minutes, stirring often, until translucent.  Add tomatoes and oregano, bring to boil; reduce heat and simmer 30 minutes. (If you like a smooth sauce, once sauce is cooled a bit, place in food processor or blender, or use an immersion blender to create desired consistency.)

To make pizza, preheat oven to 500° F. Place pizza stone, if using, in oven and let it get hot for at least 15 minutes. If not using stone, heat large cookie sheet in oven before placing dough on it.

Punch dough down and divide in half. Add some flour to board or table and roll dough out to desired thickness.

Carefully place rolled out pizza dough on hot pizza stone or cookie sheet greased with 1 teaspoon oil. Top with 1/2 cup sauce, 3 ounces cheese and any other desired toppings. Place in oven and cook 10 to 12 minutes or until pizza is golden and crispy. Repeat with other dough half, greasing pizza stone or cookie sheet with 1 teaspoon oil. Add dough and toppings and place back in oven for 10 to 12 minutes (cooking time will vary depending on thickness of crust). 

Dark Chocolate Truffles with Wheat Germ

Dark Chocolate Truffles with Wheat Germ

Nutrition Facts

Serving Size: 1 truffle (12g)
Servings Per Recipe: 30
Amount Per Serving:
Calories 50
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg 2%
  • Sodium 0mg 0%
  • Potassium 10mg 0%
  • Total Carbohydrate 4g 1%
  • Dietary Fiber 1g 4%
  • Sugars 3g
  • Protein 1g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 0% Iron 2%
  • Vitamin E 2% Thiamin 0%
  • Folate 2% Phosphorus 0%
  • Magnesium 0% Zinc 0%

A decadent piece of chocolate is the perfect way to top off a meal and stay satisfied without overindulging. It’s also a nice gift to bring to friends. These truffles are made with dark chocolate rolled in wheat germ instead of cocoa for a nutty richer depth of flavor.

Yields 30-32 servings

8 ounces good quality bittersweet or semi sweet chocolate, chopped into small pieces

1/2 cup heavy cream

3 tablespoons Kretschmer Original Toasted Wheat Germ (or Kretschmer Honey Crunch Wheat Germ)

1.) Line baking sheet with parchment or wax paper.

2.) Place chopped chocolate in medium bowl.

3.) Heat cream to gentle boil in small heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate 25 to 30 minutes or until mixture is thick enough to form into balls.

4.) Using very small ice cream scoop or melon baller, drop rounds of chocolate onto cookie sheet. Shape or roll into balls; coat with wheat germ. (Note: If chocolate becomes too soft to shape, return it to refrigerator until it is cold enough to manage.)

5.) Store in airtight container in refrigerator. Remove at least 15 minutes before serving to bring to room temperature.

Makes 30 to 32 truffles

Buttermilk Cornbread

Buttermilk Cornbread

Nutrition Facts

Serving Size: 4x2-inch serving (91g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 210
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg 17%
  • Sodium 310mg 13%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 6g
  • Protein 7g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 10% Zinc 10%

Make this quick and easy cornbread recipe while your chili is cooking on the stovetop. It’s so rich and tasty, it doesn’t even need butter.

Serves 8

1 cup cornmeal

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

2 eggs

3 tablespoons olive oil

1 1/4 cups buttermilk

1.) Preheat oven to 425° F. Grease 8 x 8-inch pan.

2.) Combine cornmeal, wheat germ, flour, baking powder, baking soda, salt and sugar in large bowl.

3.) In separate bowl mix eggs, oil and buttermilk. Stir egg mixture into dry ingredients, combining quickly so you don’t over mix. Pour into prepared pan.

4.) Bake about 30 minutes, until top is lightly browned and a toothpick inserted into center comes out clean. Serve warm.

 

Makes 8 servings

Vegetarian Chili with Wheat Germ

Vegetarian Chili with Wheat Germ

Nutrition Facts

Serving Size: about 3/4 cup (371g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 220
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg 0%
  • Sodium 520mg 22%
  • Total Carbohydrate 34g 11%
  • Dietary Fiber 10g 40%
  • Sugars 8g
  • Protein 10g
  • Vitamin A 60% Vitamin C 110%
  • Calcium 8% Iron 20%
  • Vitamin E 20% Thiamin 25%
  • Folate 15% Phosphorus 10%
  • Magnesium 10% Zinc 8%

On a cold winter’s night, nothing warms you up quicker than a hot bowl of chili. In this version, lots of vegetables, beans and wheat germ substitute for the meat. Take the leftovers to work with you and warm them in the microwave for a healthy, filling meal.

Serves 8

2 tablespoons vegetable oil

1 medium yellow onion, chopped (about 2 cups)

1 medium yellow pepper, chopped (about 1 cup)

2 medium celery stalks, diced (about 3/4 cup)

1 medium carrot, diced (about 3/4 cup)

10 grape tomatoes, halved

1/3 cup sundried tomatoes, not packed in oil (about 15), chopped

1 15-ounce can low sodium dark red kidney beans, drained and rinsed

1 15-ounce can low sodium cannellini beans, drained and rinsed

4 tablespoons tomato paste

1 28-ounce can diced tomatoes, with juice

2 cups low sodium vegetable broth

1/4 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 to 1 teaspoon cayenne pepper, or to taste

1 teaspoon paprika

1 to 2 tablespoons chili powder, or to taste

1/2 cup Kretschmer Original Toasted Wheat Germ

Optional garnish: freshly chopped cilantro and Greek yogurt

1. ) Heat oil in 4-quart saucepan over medium-high heat. Add onion, pepper, celery and carrot and sauté until soft and onions translucent, 5 to 7 minutes.

2.) Add grape tomatoes, sundried tomatoes, tomato paste, diced tomatoes, beans and vegetable broth. Stir to combine. Mix in salt, oregano, thyme,     cayenne pepper, paprika and chili powder. Cover and bring to boil, then lower to medium heat and simmer 45 to 50 minutes uncovered. Stir in wheat germ and remove from heat.

3.) Serve in bowls with cilantro and Greek yogurt if desired.

Makes 8 servings

Gingerbread Cookies with Wheat Germ

Gingerbread Cookies with Wheat Germ

Nutrition Facts

Serving Size: 1 6-inch cookie (42g)
Servings Per Recipe: About 18
Amount Per Serving:
Calories 150
Calories From Fat 30
  • % Daily Value
  • Total Fat 3.5g 5%
  • Saturated Fat 1g 5%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg 5%
  • Sodium 40mg 2%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 13g
  • Protein 3g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 8%
  • Vitamin E 8% Thiamin 4%
  • Folate 6% Phosphorus 4%
  • Magnesium 6% Zinc 4%

The whole family will love making these classic holiday cookies. The dough doesn’t need to be refrigerated and they’re on the healthier side, so you won’t feel like you’re over indulging when you eat one (or two). If you want to hang them on the tree, don’t forget to put a hole in the top before you bake them.

Serves about 18

Cookies

2 tablespoons unsalted butter, melted

2 tablespoons canola or vegetable oil

1/4 cup molasses

1/4 cup light brown sugar

1/2 teaspoon baking soda

1 egg, beaten

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 tablespoon ground ginger

2 1/4 cups whole wheat pastry flour, plus more for rolling out dough

Icing

1 cup confectioners’ sugar

1 tablespoon meringue powder

2 tablespoons warm water

To make cookie

Preheat oven to 350° F.

In large bowl, combine melted butter, oil, molasses, brown sugar and baking soda. Stir in egg. 

Add wheat germ, ground ginger and half of flour. Stir until combined. Slowly add remaining flour until dough is no longer sticky. (On dry days you may need less flour; on humid days you may need more.)

Sprinkle cutting board with flour and knead dough until smooth. Roll out dough, adding flour as necessary so dough does not stick. Cut into desired shapes.

Gather up the dough scraps and roll them out again to cut more cookies.

bake for 10 to 12 minutes until a light golden brown. Cool completely before icing.

To make icing:

In grease-free mixing bowl, combine sugar and meringue powder. Add water and beat until icing forms peaks (about 8 to 10 minutes with a heavy-duty mixer, 10 to 12 minutes with a handheld mixer.)

Keep icing covered with damp cloth while using it and store in an airtight container (it does not need refrigeration; beat at low speed before using again).

You can color icing by adding food coloring a little at a time.

Spoon icing into small sealable plastic bag. Seal bag and cut small piece of corner off. Pipe icing onto cookies.

Makes about 18 6-inch gingerbread people

Key Lime Tarts with Graham Cracker Crust

Key Lime Tarts with Graham Cracker Crust

Nutrition Facts

Serving Size: 1 tart (77g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 270
Calories From Fat 140
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 115mg 38%
  • Sodium 85mg 4%
  • Potasium 240mg 7%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 1g 4%
  • Sugars 23g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 6%
  • Vitamin E 10% Thiamin 10%
  • Folate 15% Phosphorus 20%
  • Magnesium 8% Zinc 8%

Makes 12 Tarts

Whip up these yummy tarts for dessert and your friends will think you visited the local bake shop! The honey-flavored wheat germ in the crust enhances the flavor and makes it more nutrient dense.

(Note: This recipe also works as a large tart. Follow the directions for the small tarts but instead of using a cupcake pan, use a 9-inch pie plate. Pour the crust mixture into the ungreased pie plate and press onto the bottom and sides to form the crust. Bake for 10 minutes or until crust is lightly browned on the edges. Pour key lime mixture into crust and bake for 15 minutes or until filling is set.)

  • For the filling:
  • 6 egg yolks
  • 1/2 cup key lime juice
  • 1 14-ounce can sweetened condensed milk
  • For the crust:
  • 1/2 cup dry-roasted macadamia nuts
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup Kretschmer Honey Crunch Wheat Germ
  • 4 1/2 whole graham crackers (1/2 package)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
 

Preheat oven to 350° F.

Whisk together yolks, key lime juice and sweetened condensed milk in large bowl. Set aside.

In the bowl of a food processor, add the macadamia nuts, coconut, Kretschmer wheat germ and graham crackers. Process until crumbs are finely ground.

Pour into medium bowl and stir in melted butter until completely combined.

Divide crumbs evenly into cupcake pan with 12 cups (about 2 1/2 tablespoons per cup). Press crumb mixture onto the bottom and sides of the cups.

Bake for 6 to 8 minutes or until crumbs are lightly browned.

Remove from oven and spoon key lime filling into each crust. Place back in oven and bake for about 15 minutes or until center is set.

Remove from oven, let cool and then place in refrigerator to cool completely for at least 2 hours or overnight before serving.

Just before serving, carefully remove tarts from pan with a small, thin spatula. Serve with a dollop of whipped cream and a small slice of lime.

Recipe Type: 

Roasted Vegetable Gratin

Roasted Vegetable Gratin

Nutrition Facts

Serving Size: 1 (210g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 200
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 1g
  • Cholesterol 15mg 5%
  • Sodium 450mg 19%
  • Potasium 440mg 13%
  • Total Carbohydrate 28g 9%
  • Dietary Fiber 4g 16%
  • Sugars 5g
  • Protein 11g
  • Vitamin A 10% Vitamin C 40%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 20%
  • Magnesium 15% Zinc 20%

Serves 6

This satisfying dish is great with zucchini, but don’t hesitate to use other kinds of vegetables you may have on hand.

  • 1 1/2 cups sliced unpeeled zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup coarsely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 tablespoons balsamic vinegar
  • 1 3/4 cups water
  • 1/3 cup dried tomatoes (not packed in oil) snipped into small pieces
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup Kretschmer Original Toasted Wheat Germ, divided
  • 1 cup (4 ounces) crumbled feta cheese, divided
  • 3 egg whites, lightly beaten
  • 1 teaspoon dried basil or Italian seasoning blend

Heat oven to 425° F. Spray rimmed baking sheet and 9-inch pie plate or quiche dish with cooking spray.

In large bowl, combine zucchini, mushrooms, onion, pepper and vinegar; mix well. Arrange in single layer on baking sheet.

Bake 13 to 15 minutes or until vegetables are soft and lightly browned around the edges. Remove from oven; cool in pan on wire rack 5 minutes. Reduce oven temperature to 350° F.

In medium saucepan, bring water to a boil. Add dried tomatoes and salt; simmer 5 minutes, stirring occasionally. Stir in couscous. Remove from heat; cover and let stand 5 minutes.

Stir in 1/4 cup wheat germ; mix well. Spoon onto bottom and up sides of pie plate. Sprinkle with 1/2 cup cheese; top with the roasted vegetables. Pour egg over vegetables.

In small bowl, combine the remaining 1/4 cup wheat germ, 1/2 cup cheese and the basil; sprinkle evenly over vegetables.

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Recipe Type: 

Baked Chicken Fingers with Honey Mustard Sauce

Baked Chicken Fingers with Honey Mustard Sauce

Nutrition Facts

Serving Size: 3 pieces (187g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 390
Calories From Fat 120
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 125mg 42%
  • Sodium 390mg 16%
  • Potasium 540mg 15%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 31g
  • Vitamin A 2% Vitamin C 12%
  • Calcium 8% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 15% Phosphorus 35%
  • Magnesium 15% Zinc 15%

Serves 4 (3 fingers each)

This recipe uses lean chicken and Kretschmer Wheat Germ along with cheese and spices to delight the small fry at your table.

  • 2 tablespoons olive oil
  • 1/4 cup flour
  • 1/2 cup Italian style panko crumbs
  • 1/4 cup Kretschmer Original Toasted Wheat Germ
  • 1/4 cup grated parmesan
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 large egg
  • 1 pound chicken tenders or skinless, boneless breast meat, cut into 12 strips
 

Preheat oven to 400° F. Spread 2 tablespoons olive oil on a large baking pan with sides.

Add flour to medium bowl.

In another medium bowl, mix together panko, Kretschmer wheat germ, parmesan, garlic and onion powder.

Crack egg in a third medium bowl and whisk until combined.

Dip 1 piece of chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs onto chicken before placing onto prepared cookie sheet. Repeat with all of the chicken pieces.

Place in the oven and bake for 3 to 5 minutes; flip chicken pieces over and bake for another 3 to 5 minutes or until chicken is fully cooked and no longer pink inside.

Honey Mustard Dipping Sauce 
1/4 cup honey
1 tablespoon Dijon mustard

Stir ingredients together in small bowl. Serve alongside chicken fingers for dipping.

Pear Ginger Muffins with Wheat Germ

Pear Ginger Muffins with Wheat Germ

Nutrition Facts

Serving Size: 1 muffin (56g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 140
Calories from Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potasium 95mg 3%
  • Total Carbohydrate 21g 7%
  • Dietary Fiber 1g 4%
  • Sugars 9g
  • Protein 3g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 8% Iron 6%
  • Vitamin E 8% Thiamin 10%
  • Folate 10% Phosphorus 8%
  • Magnesium 4% Zinc 4%

Makes 24 muffins

The unique combination of wheat germ, pears and ginger produces a muffin bursting with flavor and sweet satisfaction. Sprinkle it with some powdered sugar and serve it as a good snack or an after-meal treat!

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 cup Kretschmer Original Toasted Wheat Germ
  • 1 tablespoon ground ginger
  • 1/2 cup chopped candied ginger
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup of sugar
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup whole milk
  • 2 pears, peeled, cored and chopped into 1/4-inch pieces
  • 2 teaspoons confectioners’ sugar

Preheat oven to 350° F. Line 24 muffin tins with paper cups.

In large bowl mix flour, baking powder, Kretschmer wheat germ and ground ginger. Stir in chopped candied ginger.

In small bowl, whisk melted butter, yogurt, sugar and eggs until well blended.

Pour egg mixture into bowl with flour mixture and stir lightly until almost combined. Add milk and stir again just until combined. Fold in pears.

Divide mixture evenly into 24 prepared muffin cups. Bake for 18 to 20 minutes or until muffins come out clean when poked with a toothpick and are lightly browned on top.

  • Once cooled, sift confectioners’ sugar over the tops of the muffins.
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