Abstract This study was conducted to evaluate how the substitution of wheat germ for bran in muffins affects the magnesium content, taste, texture and appearance. Six variations of wheat germ were tested: a control product with 100% bran (C), a 75% bran 25% wheat germ (75B25G), a 50% bran 50% wheat germ (50B50G), a 25% bran 75% wheat germ (25B75G), a 100% wheat germ (G), and a 200% wheat germ (200G). Preference was assessed by sensory evaluation. The evaluation was rated on a scale of: 1=excellent, 3=neutral, 5=extremely poor. The overall acceptance in the G and C were significantly higher than 75B25G (p<.01). The overall acceptance in G was significantly higher than 25B75G and 200G (p<.05). The magnesium content of G was 11.8 mg more per serving than C. Acceptability of G and C were not found to be significantly different. The findings conclude that acceptable muffins can be produced utilizing wheat germ substitution for bran in this product. Magnesium is an important mineral and review of literature documents deficiencies in our society. Increasing magnesium in baked products will increase dietary intake of this mineral.