Apricot-Wheat Germ Muffins
From: EatingWellNutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.
Servings: 1 dozen muffins
Prep: 30 mins
Total: 1 hr
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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 cup plus 1 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.
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.
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 Facts
Calories 220, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 36 mg, Sodium 185 mg, Carbohydrate 34 g, Fiber 3 g, Protein 7 g, Potassium 284 mg. Exchanges: Starch 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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