Israeli Honey Orange Muffins
Yield
2 dozenPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
wheat germ
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¾ | cup |
butter
or margarine, melted, cooled |
|
| ½ | cup |
honey
|
|
| ¼ | cup |
orange juice
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 79 | ml |
wheat germ
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
orange zest
grated |
|
| 13 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 7.5 | ml |
salt
|
|
| 177 | ml |
butter
or margarine, melted, cooled |
|
| 118 | ml |
honey
|
|
| 59 | ml |
orange juice
|
|
| 3 | large |
eggs
|
|
Directions
In a bowl combine all dry ingredients.
In another bowl combine remaining wet ingredients.
Combine wet to drys quickly to blend.
Fill muffin cups ⅔ full. Bake 375℉ (190℃). 15 to 20 minutes or tested done with toothpick,
