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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Orange-Cranberry Wheat Germ Muffins

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

Cooking Light JANUARY 2008

  • Yield: 1 dozen (serving size: 1 muffin)

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.

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
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Orange-Cranberry Wheat Germ Muffins Recipe

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