The following recipe for Cheddar Cheese & Bacon Wheat Germ Muffins is from SurvivalBlog reader J.M.W.
Ingredients
- 1 ¼ cup all-purpose flour (such as King Arthur)
- 1 ¼ cup wheat germ (such as Kretschmer’s)
- 1 tablespoon baking powder
- ½ teaspoon baking soda (necessary!)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
MIX TOGETHER THOROUGHLY, THEN ADD:
8 ounces shredded sharp cheddar cheese
12 ounces lean raw bacon, cooked crisp,
cut into ½ inch pieces
OPTIONAL: 2 ounces Parmesan cheese, grated
WET INGREDIENTS
- 2 eggs
- 1 ½ cups milk, or buttermilk, or yogurt
- 1 stick soft butter, not melted
MIX ALL WET INGREDIENTS, THEN MIX ALL WET AND DRY INGREDIENTS TOGETHER.
The resulting batter will be thick, lumpy, and heavy.
Baking Directions
- Spray or grease 12 large muffin cups.
- Add ½ cup of muffin mix to each cup.
- Bake for about 20 minutes. Stick a toothpick into the center of a muffin; if the toothpick is clean, then they are done.
- Let muffins cool for 5 minutes, remove from muffin cups, and let them finish cooling. Put a clean dishtowel over them so that they don’t dry out.
Chef’s Notes
This recipe provides a hearty grab-and-go breakfast. It is extremely high in protein, moderate in carbs, high in vitamins and minerals, and very filling. The muffins are substantial, with a light texture. Two or three make a meal.
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