Wednesday, November 7, 2012

Microwave Wheat Germ Cakes

Featured Ingredient: Wheat Germ + Kretschmer Giveaway  

Talk about your nutritional overachiever. What germ is a by-product of converting whole wheat into refined wheat and is highly concentrated in a number of vital nutrients including vitamin E, B vitamins, iron, magnesium, selenium and immune-boosting zinc. Plus, it’s a surprisingly good source of protein, with about 7 grams in each quarter cup. Why the nutritional payload? Wheat germ is the center part of the wheat kernel that feeds the growing plant. You see, sometimes germs are a good thing.

Check your grocer for either fresh or toasted wheat germ, which has a nuttier flavor. I’ve found that inexpensive wheat germ makes an excellent addition to oatmeal, pancakes, and baked goods in replace of a portion of the flour. You can also toss it into smoothies, oatmeal, casseroles and stuffings for a nutrition upgrade. 

Because of its delicate oils, wheat germ can be prone to rancidity. So it is best to store in an airtight container in the refrigerator or for a longer shelf-life the freezer to maintain freshness.

A little trick I learned while researching my book Muffin Tin Chef is that you can whip up quick mini cakes in the now ubiquitous microwave using silicon muffin cups. And these cakes (slash) muffins are a perfect opportunity to work more nutritious wheat germ into your diet. Just stir together the ingredients and zap for a couple minutes. It should go without saying that you don’t want to try this with metal muffin tins. If desired, you can replace the banana with about 1/3 cup applesauce and the currants with raisins.

As is the case on most Wednesday’s, it’s time for another Muffin Tin Mania product giveaway. The kind folks over at Kretschmer would like to award one of my readers with some of their wonderful wheat germ to work with in the kitchen. Kretschmer offers both toasted wheat germ and a honey crunch flavor that can gussy up any oatmeal.

To enter, all you need to do is leave a comment on this blog post that says “Bring on the Wheat Germ” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner next Wednesday November 14th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize.

Good News Eve. You were selected the winner randomly. Enjoy your wheat germ. 

Microwave Wheat Germ Cakes

1/3 cup toasted wheat germ
2 tablespoons whole wheat pastry flour or flour of choice
2 tablespoons dried currants
2 tablespoons sunflower seeds
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
2 large eggs
1 ripe banana, mashed
1 tablespoon molasses
1 teaspoon vanilla extract

In a medium sized bowl, stir together wheat germ, flour, currants, sunflower seeds, baking powder, ginger and cinnamon. In a separate bowl, lightly beat eggs and stir in banana, molasses and vanilla. Divide mixture among 6 standard sized silicon (not metal!) muffin cups and microwave on high for 2 1/2 minutes, or until set. Let cool a few minutes before unmolding.


  1. “Bring on the Wheat Germ” - I add wheat germ to my yogurt and fruit regularly, so would love to try the honey flavour!


  2. Bring on the Wheat Germ! Me too! me Too!
    Judy Lies

  3. Bring on the Wheat Germ


I love hearing from fellow muffin tin fans, so let me know what is on your mind.