These muffins are made from wheat germ and eggs. I make each muffin individually and weigh the ingredients so that I know exactly what each one contains.
Ingredients per muffin:
- 30 g wheat germ
- 1/2 egg (30 g egg)
- 20 grams plain yogurt
- 1 tsp sesame seeds
- 1/2 tsp cumin seeds
- 1 tbsp sugar free banana flavouring (syrup) – optional
- Herbamare salt
- Mixed herb seasoning
I make these muffins in twos so that I don’t end up with half an egg. So I usually start by lightly beaten 1 large egg in a small bowl.
Next I mix all the other ingredients for one muffin into a separate bowl. Then I pour half of the beaten egg into the mixture. Next I spray silicon muffin cups with olive oil and each muffin fits nicely into each cup. You can add some more sesame seeds or cumin seeds on top of the muffin.
I bake the muffins at 200°C for 30-40 minutes.
These muffins are best served warm with butter but they keep in the fridge for a few days and can also easily be frozen to keep for longer.
Enjoy!