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. :)
Apricot-Wheat Germ Muffins
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.
14 Reviews for Apricot-Wheat Germ Muffins
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.
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.
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.
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.