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Orange-Cranberry Wheat Germ Muffins

Cooking Light

Randy Mayor; Jan Gautro

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Outstanding

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
Megan Patterson, Cooking Light, JANUARY 2008