Apricot-Wheat Germ Muffins

Apricot-Wheat Germ Muffins

 

Active Time:  30 Minutes

Total Time:  1 Hour
Yield:  1 dozen muffins
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.
RECIPE 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

Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
   
Apricot-Wheat Germ Muffins Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.


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 apricots and mix just until blended. Scoop the batter into the prepared pan. 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 muffins out onto a wire rack to cool slightly.