- 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 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 tablespoon freshly grated orange zest
- 1 teaspoon vanilla extract
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 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.
- Serving: Per muffin
- Calories: 220
- Carbohydrates: 34g
- Fat: 7g
- Protein: 7g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 36mg
- Potassium: 284mg
- Sodium: 185mg
- Exchanges: 2 starch, 1 1/2 fat
- Carbohydrate Servings: 2