Orange-Cranberry Wheat Germ Muffins

16 Reviews
ADD YOUR REVIEW
Randy Mayor; Jan Gautro
Yield
1 dozen (serving size: 1 muffin)
By Megan Patterson
January 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 197
  • Caloriesfromfat 26%
  • Fat 5.8g
  • Satfat 0.6g
  • Monofat 3.1g
  • Polyfat 1.6g
  • Protein 3.4g
  • Carbohydrate 33.8g
  • Fiber 1.2g
  • Cholesterol 35mg
  • Iron 1.7mg
  • Sodium 149mg
  • Calcium 54mg

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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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Ratings & Reviews

melanietia's Review

Vicuska
August 14, 2011
Delicious and super easy to make! I'll make this again using applesauce in place of oil next time, but as is they are great.

wilmabrown2000's Review

Jodi18
April 10, 2009
This has become on of my favorites. Very moist. They also freeze well enabling me to make a double batch and enjoy them longer - I just pull one out of the freezer and warm it up in the toaster oven with a bit of butter - yum! I did make them one time using 1/2 white and 1/2 whole wheat flour for added fiber and had good luck with that modification.

rmiller2's Review

Professional3
January 04, 2011
This recipe was definitely good. The muffins I thought turned out a bit too sweet and could be a tad moister. I only baked them for about 13 or 14 minutes. I also cut the sugar to 1/2 cup but I would cut it even more next time, and although the sugar sprinkled on top is a nice idea, I probably leave that step out next time. Good overall.

Jodi18's Review

blufirecracker
May 25, 2011
A delicious recipe, and really good for you! I did make some substitutions to reduce the calorie content and raise the fiber content. I replaced half the flour with whole wheat flour. I eliminated the oil, replacing it with a half cup natural unsweetened apple sauce. I only used a 1/2 cup of the brown sugar and I didn't use the turbinado sugar. All those adjustments, and they're still delicious!

Vicuska's Review

daneanp
January 23, 2014
I reduced the sugar to half cup, but will keep the original amount next time. Nice muffins, recipe is a keeper.

Professional3's Review

NaomiSmith
April 11, 2011
My new favorite muffin- and a great way to enjoy wheat germ!

xusagirl11x's Review

xusagirl11x
July 27, 2014
really healthy and delicious...these turned out great and looked perfect too...super yummy 5/5!

Remmus2k's Review

melanietia
September 21, 2011
Amazing cupcake! The timing was exact and so were the measurements. Really tasty, has a bit of everything and the flavors match perfectly. Just make it.. If you don't then I pity you for having to miss out on this.

mhogue's Review

mhogue
January 03, 2011
N/A

freddieflounder's Review

razzberrykool
May 25, 2013
N/A
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