Apricot-Wheat Germ Muffins

By Treebs

Ingredients

• 3/4 cup apricots, dried
• 1/2 cup orange juice
• 1 cup flour, whole wheat
• 3/4 cup flour, all-purpose
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 lg eggs
• 1/2 cup sugar, light brown
• 1 cup milk
• 1/4 cup canola oil
• 2 tbsp orange zest
• 1 tsp vanilla extract

Preparation

Step 1

1.) Preheat oven to 400 degrees F. Coat 12 muffin tin with cooking spray.

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(Or bring to a simmer in a small saucepan). Remove from the heat; set aside to plump.

3.) In a large bowl, whisk together whole wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt; set aside.

4.) In a medium bowl, whisk eggs and brown sugar until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 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.

5.) Scoop the batter into the prepared muffin tins. Sprinkle with remaining wheat germ.

6.) Bake the muffins 15-25 minutes, or until lightly browned and the tops spring back when touched lightly. 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.