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.
To address my health concerns, I have replaced regular flour with oat flour. 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.
Copycat Wheat Germ Muffin Ingredients
- 1 1/4 cups oat flour
- 3/4 cup wheat germ
- 1/4 cup light brown sugar packed
- 1/4 cup honey
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk (I have used both whole and 1% without any noticeable difference)
- 1/4 cup melted unsalted cooled butter
Preparing Eaton’s Wheat Germ Muffins Memories
- 1. Preheat your oven to 400C (205C)
- 2. In a large bowl, sift your oat flour and then add the wheat germ, brown sugar and baking powder
- 3. In a small bowl, beat your egg and then add the honey and melted butter; mix well until fully combined
- 4. Pour the wet ingredients into the dry by making a well in the centre. Mix until there are no streaks of oil and dry ingredients are fully integrated
- 5. Spoon into your muffin tray. (If not using liners, spray first with cooking spray)
- 6. Bake in your preheated oven for 25 minutes, but start checking for doneness at 15 minutes. They should be golden brown.
- 7. Remove the muffins after cooling for 10 minutes in the pan and transfer to a wire rack
- 8. Enjoy with butter, clotted cream or whatever you fancy.
