Apricot-Wheat Germ Muffins

• 0.75 cup(s) dried apricots, chopped
• 0.5 cup(s) orange juice, divided
• 1 cup(s) whole-wheat flour
• 0.75 cup(s) all-purpose flour
• 0.75 cup(s) toasted wheat germ
• 1 tablespoon(s) toasted wheat germ
• 1.5 teaspoon(s) baking powder
• 0.5 teaspoon(s) baking soda
• 0.25 teaspoon(s) salt
• 2 large eggs
• 0.5 cup(s) (packed) light brown sugar
• 1 cup(s) buttermilk (see Tips & Techniques)
• 0.25 cup(s) canola oil
• 2 tablespoon(s) freshly grated orange zest
• 1 teaspoon(s) vanilla extract

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Directions

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on high for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.
3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add apricots and mix just until blended. Scoop the batter into the prepared pan. Sprinkle with remaining 1 tablespoon wheat germ.
5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn muffins out onto a wire rack to cool slightly.

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Tips & Techniques

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