Peachy White Chocolate Chip Muffins & Whole Wheat-Wheat Germ Buttermilk Pancakes

  So, what do you think about breakfast foods, like muffins, having dessertish ingredients like white chocolate chips?

  It makes my brain confused as to whether or not I am willing to allow my kids to have said “Muffins” for breakfast on school mornings!  So far I am letting them have ONE, and only IF they eat their scrambled eggs first.  They are actually not very sweet, so that makes me feel a bit better.

  Peachy White Chocolate Chip Muffins

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  • 1-¾ cup All-purpose Flour
  • 1 cup Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ teaspoons Ground Cinnamon
  • 3 Large Eggs
  • ½ cups Vegetable Oil
  • 1 teaspoon Vanilla
  • 1 heaping cup Peaches, Chopped
  • ½ cups White Chocolate Chips (I totally did more)
  • ½ cups Confectioner’s Sugar
  • 1 Tablespoon Water

Preheat oven to 350ºF. Line muffin tins with paper cups.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the flour mixture and add eggs, vegetable oil and vanilla and mix well. Fold in peaches and white chocolate chips.

Pour into muffin tins, ⅔ full.

Bake for 23-27 minutes until tops are golden brown and a tester inserted into center comes out clean. Let muffins slightly cool in the pan and remove to a wire rack.

While muffins are still warm, mix together confectioner’s sugar and water. Dip the tops of the muffins into the glaze and set on a wire rack to cool completely.

  I got 1 pan of mini muffins and 1 pan of regular with this recipe.  These got better over a couple days time as the Peach juice kinda spreads in there. YUM!

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  I have been on the hunt for recipes using Wheat Germ.  I have been hearing all SORTS of good things about it and thought maybe if I found a healthy whole wheat, wheat germ-filled pancake, my kids could have them on a school morning (rather than waiting for Saturday morning pancakes & eggs with daddy) and I could feel good about sending them off with “Brain Food” in their belly’s.  I found this recipe in the More With Less Cookbook, a really great book for low-budget, healthy cooking! 

Whole Wheat – Wheat Germ Buttermilk Pancakes (What a title…say that 10x’s fast)

(click title to print)

My kids said, EWWW, we are going to be eating germs? And then proceeded to gobble the pancakes up with not another boo about it! :)

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  Combine in a bowl and mix with fork:

2 c. buttermilk (Or make your own using 1 cup milk and 1 T lemon juice)

4 T. olive or veggie oil

2 eggs

Add and mix only until moistened:

1 c. whole wheat flour

1/2 c. unbleached white flour (I did white wheat here)

1/2 c. wheat germ

2 t. baking powder

1 t. baking soda

1 t. sea salt

  Fry in a hot, lightly greased skillet.  Mmm! Enjoy your hearty, healthy pancakes!

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   I am looking at my blog draft folder right now and you should SEE how many recipes I have ready to share with you, and there are a bunch more to come!!!! Guess we have been hitting the jackpot with new recipes lately? :)

Here is a sneak peek of the next few weeks:

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~T

This post linked to Wonka Wednesday.

Lark’s Country Heart: Made It on Monday.

This Chick Cooks

Miz Helen’s Country Cottage

Mom’s Crazy Cooking

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8 thoughts on “Peachy White Chocolate Chip Muffins & Whole Wheat-Wheat Germ Buttermilk Pancakes

    • I was going to make waffles tomorrow morning, but maybe I’ll make those pancakes instead! Yummy. Here’s another sneaky idea – you can easily sneak cooked, pureed lentils into pancakes and waffles and no one will know. I did this for Will (also with prunes) because he needed help going (if you know what I mean) and he never knows! I put lentils/prunes in pancakes, waffles, bread and baked oatmeal. That will fill them up! :)

  1. I cook the lentils on the stove for 20-25 min until soft, and then transfer to blender. I also add dried prunes and cook them at the same time. When I put them in pancakes or waffles I add about 3/4 C to a full recipe, but you may have to adjust the other liquid or add a bit more flour if it’s too runny. I use the lentil/prune puree so much that I make a big batch and freeze in 1/2 or 3/4 C portions. Kind of weird, but it really seems to help him. Also, I don’t add quite as much sugar if I use the prunes because they’re kind of sweet.

  2. These are great muffins with all those wonderful flavors. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

  3. Pingback: Cream Cheese, Bacon, Egg & Veggie Ring and Weekend Potluck #8 «

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