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.
The original Eaton’s wheat germ muffins were famous for their unique taste and texture, which were achieved through a careful balance of ingredients. Using wheat germ not only adds a nutty flavour but also provides a wealth of nutritional benefits. Wheat germ is the heart of the wheat kernel, packed with vitamins, minerals, and healthy fats. It’s rich in vitamin E, which is known for its antioxidant properties, as well as B vitamins, iron, and magnesium. By incorporating this superfood into your diet through these muffins, you can enjoy a delicious treat while also boosting your health.
Eating at Eaton’s was not just about the food; it was an experience. The restaurant’s ambiance, attentive service, and cheerful company all contributed to the meal’s enjoyment.
Oat flour is an excellent alternative to regular flour in these wheat germ muffins, especially for those looking to reduce gluten intake or enhance the nutritional profile of their baked goods. It is higher in protein and fibre, which helps keep you full and satisfied. Moreover, oat flour has a mild flavour that beautifully complements the nuttiness of wheat germ. If you’re looking to experiment further, consider adding different spices, such as cinnamon or nutmeg, to elevate the flavour profile of your muffins.
In addition to the ingredients listed, you may consider adding extras such as chopped nuts, seeds, or even dark chocolate chips to create a more indulgent muffin. Each addition brings flavor and texture, making the muffins even more appealing. For example, walnuts add a lovely crunch, while chocolate chips add a sweet touch that can transform a simple muffin into a decadent treat.
These muffins are not only delicious, but they bring back memories of eating at one of Eaton’s restaurants, especially the location on the 9th floor in downtown Montreal.
Using butter in baking enriches the flavor and contributes to a moist texture. The choice between butter and oil can significantly affect the final product. Butter creates a denser, more decadent muffin, while oil may yield a lighter texture. For those interested in a healthier alternative, you can experiment with coconut or avocado oil, both of which add unique flavours and health benefits.
Experimenting with different baking times and temperatures can also lead to better results for these recreated wheat germ muffins. Some may prefer a slightly underbaked muffin for a gooey centre, while others may like them fully baked for a more traditional texture. Adjusting these variables can tailor the muffins to your personal preference. Every oven is different, so it may take a few tries to find the perfect baking conditions for your ideal muffin.
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.
Eaton’s Wheat Germ Muffins
Equipment
- 1 Muffin Tray liners optional
Ingredients
- 1 1/4 cups oat flour All-purpose can be used
- 3/4 cup wheat germ
- 1/4 cup packed light brown sugar Raw sugar may be substituted
- 1/4 cup honey
- 3 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1 cup milk I have used both whole and 1% without any noticeable difference. I used buttermilk in the video.
- 1/4 cup melted unsalted cooled butter
Instructions
- Preheat your oven to 370F (188C)
- In a large bowl, sift your oat flour and then add the wheat germ, brown sugar and baking powder
- In a small bowl, beat your egg and then add the honey and melted butter; mix well until fully combined, add the milk
- 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
- Spoon into your muffin tray. (If not using liners, spray first with cooking spray)
- Bake in your preheated oven for 25 minutes, but start checking for doneness at 15 minutes. They should be golden brown.
- Remove the muffins after cooling for 10 minutes in the pan and transfer to a wire rack
