Apricot-Wheat Germ Muffins

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Apricot-Wheat Germ Muffins

Apricot-Wheat Germ 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.

Serves 12

Prep Time 30 min

Total Time 60 min.

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 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

Cooking Directions

Step 1

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

Step 2

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.

Step 3

Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.

Step 4

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.

Step 5

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.


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