Apricot-Wheat Germ Muffins (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Apricot-Wheat Germ Muffins

http://www.eatingwell.com/recipes/apricot_wheat_germ_muffins.html

From EatingWell:  EatingWell for a Healthy Heart Cookbook (2008)

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.

1 dozen muffins | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

Preparation

  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.

Nutrition

Per muffin : 220 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 36 mg Cholesterol; 34 g Carbohydrates; 7 g Protein; 3 g Fiber; 185 mg Sodium; 284 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 1/2 fat

Tips & Notes