Page Title
Apricot-Wheat Germ Muffins
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Ingredients:
          3/4 cup dried apricots, chopped
          1/2 cup orange juice, divided
          1 1/2 cup whole-grain flour
          3/4 cup plus 1 tablespoon toasted
          wheat germ divided
          1 1/2 teaspoons baking powder
          1/2 teaspoon baking soda
          1/4 teaspoon salt
          2 large eggs
          1/2 cup cane sugar
          1 cup buttermilk
          1/4 cup olive oil
          2 tablespoons freshly grated orange
          zest
          1 teaspoon vanilla extract

Directions:

1. Preheat oven to 400°F. Place muffin papers
in muffin pan.

2. Combine apricots and 1/4 cup orange juice
in a small bowl.  Bring to a simmer in a small
saucepan. Remove from the heat. Set aside to
plump.

3. Whisk flour, 3/4 cup wheat germ, baking
powder, baking soda and salt in a large bowl.

4. Whisk eggs and 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.

5. 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.

Nutty toasted wheat germ and tangy dried
apricots give this muffin recipe  a homey,
satisfying flavor. Plumping dried fruit before
adding it to the batter keeps the muffins moist.   
Apricot-Wheat Germ
Muffins