Apricot-Wheat Germ Muffins

5 Ratings
  • 5 0
  • 4 3
  • 3 2
  • 2 0
  • 1 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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Recipe Summary test

total:
1 hr
Servings:
12

Nutrition Profile:

Nutrition Info
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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 calories; protein 7g; carbohydrates 34.5g; dietary fiber 3.4g; sugars 14.9g; fat 7g; saturated fat 0.9g; cholesterol 31.8mg; vitamin a iu 380.2IU; vitamin c 7.3mg; folate 36.1mcg; calcium 75.7mg; iron 1.7mg; magnesium 31.7mg; potassium 284.6mg; sodium 202.8mg; thiamin 0.2mg; added sugar 8g.
Exchanges:

2 starch, 1 1/2 fat
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