I have refined this recipe to match the taste and texture of Eaton’s wheat germ muffins served in Montreal. As it has been years since I last tasted the originals, these more than satisfy my cravings.
I have replaced regular flour with oat flour to address my health concerns. You can use pastry, cake, or whole wheat flour interchangeably and make other adjustments to suit you. I sometimes add golden raisins; I recall that Eaton’s did not always include raisins.
If I recall correctly, my original recipe had corn oil instead of butter. Still, I prefer adding butter to the batter, which reduces or eliminates (rarely) slathering butter. I am not judging.
Wheat Germ muffins
Eaton’s Wheat Germ Muffins
This is a copycat version that I find tastes as close as possible to the original served at Eaton's Montreal 9th Floor Restaurant
Craving the nostalgic taste of Eaton's wheat germ muffins from Montreal? I've perfected a recipe that captures the same deliciousness, with a healthy twist. Swapping regular flour for oat flour, these muffins cater to health-conscious eaters while keeping the original flavor intact. You can also use pastry, cake, or whole wheat flour and adjust the recipe to your liking. Sometimes, I even add golden raisins, although Eaton's version didn't always include them.
My initial recipe called for corn oil, but I've found that using butter in the batter enhances the richness, reducing the need for extra butter on top. Enjoy these muffins guilt-free and relive the delightful memories of Eaton's!
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