Apricot-Orange Whole Grain Muffins
.
Yield
12 servingsPrep
10 minCook
20 minReady
56 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
apricots, dried
chopped |
*
|
| ½ | cup |
orange juice
divided |
|
| 1 | cup |
whole-wheat pastry flour
or whole wheat flour |
|
| ¾ | cup |
all-purpose flour
|
|
| ¾ | cup |
wheat germ
toaste, plus extra 2 to 3 tablespoon, divided |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
brown sugar
packed, or more or less as needed |
*
|
| 1 | cup |
buttermilk
|
|
| 4 | tablespoons |
canola oil
|
|
| 2 | tablespoons |
orange zest
freshly grated |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
apricots, dried
chopped |
*
|
| 118 | ml |
orange juice
divided |
|
| 237 | ml |
whole-wheat pastry flour
or whole wheat flour |
|
| 177 | ml |
all-purpose flour
|
|
| 177 | ml |
wheat germ
toaste, plus extra 2 to 3 tablespoon, divided |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
brown sugar
packed, or more or less as needed |
*
|
| 237 | ml |
buttermilk
|
|
| 6E+1 | ml |
canola oil
|
|
| 3E+1 | ml |
orange zest
freshly grated |
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 400°F.
Spray 12 muffin cups with cooking spray or greased with butter.
Mix well apricots and ¼ cup orange juice in a small bowl.
Bring to a simmer in a small saucepan.
Remove from the heat. Set aside to let plump.
Add flours, ¾ cup wheat germ, baking powder, baking soda and salt in a large bowl, whisk until mix well.
Add eggs and brown sugar in a medium bowl, whisk until well blended and smooth.
Whisk in buttermilk, oil, orange zest, vanilla and remaining ¼ cup orange juice.
Pour the wet ingredients to the dry ingredients and mix with a rubber spatula just until incorporated.
Stir in the plumped apricots and juice and mix just until blended.
Fill the batter into the prepared muffin cups.
Sprinkle with remaining 2 to 3 tablespoons wheat germ.
Bake the muffins, 15 to 20 minutes, or until lightly browned and the tops spring back when touched lightly.
Allow to cool in the pan for 10 to 12 minutes.
Loosen the edges and take the muffins out.
Transfer onto a wire rack, serve warm or store at an air-tight container after cool completely.
