Orange-Cranberry Wheat Germ Muffins

Randy Mayor; Jan Gautro
These muffins are at their best warm, so reheat briefly if you make ahead. Wheat germ is an excellent source of vitamin E.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 197
Caloriesfromfat 26 %
Fat 5.8 g
Satfat 0.6 g
Monofat 3.1 g
Polyfat 1.6 g
Protein 3.4 g
Carbohydrate 33.8 g
Fiber 1.2 g
Cholesterol 35 mg
Iron 1.7 mg
Sodium 149 mg
Calcium 54 mg

Ingredients

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup raw wheat germ
1/2 cup sweetened dried cranberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup packed brown sugar
1/4 cup canola oil
1 teaspoon grated orange rind
1/2 cup fresh orange juice
2 large eggs
Cooking spray
1 tablespoon turbinado sugar

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; stir with a whisk. Make a well in center of mixture.

Combine brown sugar, oil, rind, juice, and eggs; stir with a whisk. Add egg mixture to flour mixture; stir just until combined. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with turbinado sugar. Bake at 375° for 17 minutes or until muffins spring back when touched in center.

Note:

Megan Patterson,

January 2008