Rating: 4.5 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Megan Patterson
Recipe by Cooking Light January 2008

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

197 calories; calories from fat 26%; fat 5.8g; saturated fat 0.6g; mono fat 3.1g; poly fat 1.6g; protein 3.4g; carbohydrates 33.8g; fiber 1.2g; cholesterol 35mg; iron 1.7mg; sodium 149mg; calcium 54mg.
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