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Apricot-Wheat Germ Muffins

Apricot-Wheat Germ Muffins

Nutrition Facts
  • cal. (kcal) 220
Apricot-Wheat Germ Muffins
  • Makes: 12 servings
  • Prep: 30 mins
  • Start to Finish: 1 hr
  • Carb Grams Per Serving: 34

Ingredients

  • 3/4 cup dried apricots, chopped
  • 1/2 cup orange juice, divided
  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 3/4 tablespoon toasted wheat germ, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1 cup buttermilk, (see Tip)
  • 1/4 cup canola oil
  • 2 tablespoons freshly grated orange zest
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
  2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.
  3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.
  4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ.
  5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
  6. Tip: Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 220 cal., 7 g total fat (1 g sat. fat), 36 mg chol., 185 mg sodium, 34 g carb. (3 g fiber), 7 g pro.

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