Apricot-Wheat Germ Muffins
(from kylerhea’s recipe box)
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.
Source: EatingWell.com
Serves 10 peopleCategories: July2010, apricots, baked goods, breakfast, dried fruit, muffins & cupcakes, whole grains
Ingredients
- 3/4 cup(s) dried apricots, chopped
- 1/2 cup(s) orange juice, divided
- 1 cup(s) whole-wheat flour
- 3/4 cup(s) all-purpose flour
- 3/4 cup(s) toasted wheat germ
- 1 tablespoon(s) toasted wheat germ
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 2 large eggs
- 1/2 cup(s) (packed) light brown sugar
- 1 cup(s) buttermilk (see Tips & Techniques)
- 1/4 cup(s) canola oil
- 2 tablespoon(s) freshly grated orange zest
- 1 teaspoon(s) vanilla extract
Directions
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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.
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Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.
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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.
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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.