- 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
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.
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.
xusagirl11x's Review
really healthy and delicious...these turned out great and looked perfect too...super yummy 5/5!
Vicuska's Review
I reduced the sugar to half cup, but will keep the original amount next time. Nice muffins, recipe is a keeper.
Remmus2k's Review
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.
Jodi18's Review
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!
Professional3's Review
My new favorite muffin- and a great way to enjoy wheat germ!
rmiller2's Review
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.
wilmabrown2000's Review
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.
Great
Made these for a work meeting. They were a hit. Love the combination of flavors here. Definitely a keeper of a recipe.
seaside725
My family really enjoyed these muffins. They were easy to make, but a bit too dry for my taste.
melanietia's Review