Apricot-Wheat Germ Muffins

Rating: 3.92 stars
13 Ratings
  • 5 star values: 0
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Patsy Jamieson
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Ingredients

Directions

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

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  • 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 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.

  • 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.

Tips

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.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

Serving Size: 1 muffin
Per Serving:
220.1 calories; protein 7g 14% DV; carbohydrates 34.5g 11% DV; exchange other carbs 2.5; dietary fiber 3.4g 14% DV; sugars 14.9g; fat 7g 11% DV; saturated fat 0.9g 4% DV; cholesterol 31.8mg 11% DV; vitamin a iu 380.2IU 8% DV; vitamin c 7.3mg 12% DV; folate 36.1mcg 9% DV; calcium 75.7mg 8% DV; iron 1.7mg 10% DV; magnesium 31.7mg 11% DV; potassium 284.6mg 8% DV; sodium 202.8mg 8% DV; thiamin 0.2mg 23% DV; added sugar 8g.
Exchanges:

2 starch, 1 1/2 fat

Reviews (13)

Read More Reviews
13 Ratings
  • 5 star values: 0
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
02/21/2014
LOTS of batter! At least enough for six more full-sized muffins so I made an additional pan of mini-muffins which is perfect for tasting but not indulging in a whole one.:) Pros: Delicious orange flavor and scent Read More
durangokid
Rating: 4 stars
03/14/2012
These were very tasty and the few changes I made made them even better for you. I used all white whole wheat flour and Splenda brown sugar. I substituted natural applesauce for the oil and also added chopped walnuts. So the finished muffins (I use a muffin top pan so that I can freeze them and then toast them for a fresh tasting muffin) were higher in fiber and protein (the nuts) and lower in fat and calories without sacrificing a bit of flavor. Read More
EatingWell User
Rating: 4 stars
10/30/2011
Because the muffins are not full of sugar the apricot pieces flavor really pops out. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
After filling the muffin pan I had left over batter. The recipe calls for making a dozen but had more batter than that. They tasted ok but my dried apricots didn't plump up enough to make it a little more moist. Read More
EatingWell User
Rating: 4 stars
10/30/2011
The recipe says it makes 12 muffins but I had more batter left over after baking 12 muffins. They taste ok but am disappointed that I have more batter left over And since I am the only one easting these muffins I didn't keep the remaining batter. My dried apricots didn't plumb up as I think they should have. Maybe I didn't do that part correctly. I love the nutritional value of them. And would probably make them again. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I love these muffins!! They are wholesome and healthy and apricots are one of my favorites!! I found you can really fill the muffin pans and use all of the batter. They don't run over the cups and make a mess. Read More
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EatingWell User
Rating: 4 stars
10/30/2011
I also liked being able to load the muffin tins right up and was impressed with how well the muffins rise. The recipe made a dozen muffins like it said not like some recipes I've tried. I'll make these again but will try using less orange zest reducing the amount of dried apricots and making the dried apricot pieces very small - my family isn't crazy about big chunks of apricot. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I love these muffins! They were exactly what I needed to curb my sweet tooth. The muffins only needed 15 mins of baking time. The recipe called for orange zest but I didn't have an orange on hand so I used a 1/2 tsp of orange extract to add a little orange flavour. Also I used 1/2 cup of the splenda brown sugar instead of the 1 cup of brown sugar to save on a few calories. I will be making these ones again for sure. Read More
EatingWell User
Rating: 4 stars
10/30/2011
I loved them - and they loved me! Read More
EatingWell User
Rating: 4 stars
10/30/2011
good hint for all recipes using dried fruit: soak the dried fruit in hot water. i use a electric kettle and pour just enough water to cover the fruit. soak for about 20 min and i guarantee your baked goods will added moisture. Read More
EatingWell User
Rating: 4 stars
10/30/2011
These were much tastier and more satisfying than I expected. Juiced and zested two organic valencia oranges. The flavor was very orangey but excellent. They were moist enough as well. I too had excess batter but plopped it atop each muffin space. They cooked well and didn't overly spread. Released well from pan. Overall 'worth the calories' and will make again. Read More
bluellies
Rating: 4 stars
10/29/2011
I was pleasantly surprised after I made these...they were fantastic! I didn't have any batter that I couldn't fit into my tins and the muffins after 15 min were quite large. My picky eater loves these better than any of the other muffins that I make on this site. Will most definitely do these again. Read More
cajoca317@gmail.com
Rating: 3 stars
10/29/2011
Orange muffins or apricot muffins? I like these. I made them for a quick breakfast that I can grab and take to work in the morning. What I did not like was that these taste too orange-y and not like apricot. Maybe I'll try apricot juice instead of orange next time. Pros: healthy ingredients moist easy to make Cons: Not the flavor I expected Read More
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