Orange-Cranberry Wheat Germ Muffins

Orange-Cranberry Wheat Germ Muffins Recipe
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

Cooking Light

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.

Megan Patterson,

Cooking Light

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note