Ingredients: |
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: |
Directions: 1. Preheat oven to 400°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. |
This recipe for Apricot-Wheat Germ Muffins is from