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.

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

Calories:

197 (26% from fat)

Fat:

5.8g (sat 0.6g,mono 3.1g,poly 1.6g)

Protein:

3.4g

Carbohydrate:

33.8g

Fiber:

1.2g

Cholesterol:

35mg

Iron:

1.7mg

Sodium:

149mg

Calcium:

54mg