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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 26%
  • Fat: 5.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.6g
  • Protein: 3.4g
  • Carbohydrate: 33.8g
  • Fiber: 1.2g
  • Cholesterol: 35mg
  • Iron: 1.7mg
  • Sodium: 149mg
  • Calcium: 54mg

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

  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.
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