ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Cranberry Wheat Germ Muffins

Randy Mayor; Jan Gautro
Yield 1 dozen (serving size: 1 muffin)
These muffins are at their best warm, so reheat briefly if you make ahead. Wheat germ is an excellent source of vitamin E.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.