I found an old recipes book of my grandmother’s and decided to let her recipes and great cooking live on.
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
Stir together flour, wheat germ, baking powder, salt and brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir milk mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with batter. Make a depression in the center of each muffin and drop in 1 teaspoon of jam. Cover jam with additional batter.
Bake in preheated oven for 20 to 25 minutes.
Per Serving: 158 calories; protein 3.9g; carbohydrates 22.9g; fat 6.3g; cholesterol 29.9mg; sodium 344.6mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.