Apricot-Wheat Germ Muffins*

By mamapig

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.

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 Tbsp. toasted wheat germ,divided
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 lg eggs
• 1/2 cup packed light brown sugar
• 1 cup buttermilk, (see Tip)
• 1/4 cup canola oil
• 2 Tbsp. freshly grated orange zest
• 1 tsp. vanilla extract

Preparation

Step 1

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 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 & NOTES 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.