Apricot-Wheat Germ Muffins

  • Active Time 30m
  • Total Time 1h

1 dozen muffins

Nutty 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.

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 Ingredient Tip)
  • 1/4 cup canola oil
  • 2 tablespoons freshly grated orange zest
  • 1 teaspoon vanilla extract

directions

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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.

Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.

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 apricots and mix just until blended. Scoop the batter into the prepared pan. Sprinkle with remaining 1 tablespoon wheat germ.

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 muffins out onto a wire rack to cool slightly.

Ingredient Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7217

nutrition information per serving

242 calories; 7g total fat; 1g total saturated fat; 36mg cholesterol; 184mg sodium; 38g carbohydrates; 4g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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