Tuesday, March 5, 2013

Orange Cranberry Wheat Germ Muffins

I'm always looking for a tasty breakfast that doubles as a snack and these little muffins hit the mark every time. I had a stock pile of blood oranges, so I used their wonderful juice and zest in these muffins, but regular orange juice would work just fine. These muffins are best when served warm, so if you're not eating them right out of the oven, pop them in the microwave for just a few seconds. I spread a little bit of honey butter in the middle, pair it with a fruit salad or a one-egg omelet, and I have a perfect, filling breakfast that takes me all the way to lunch time. This recipe is from my Cooking Light cookbook. I subbed out the AP flour for whole wheat pastry flour - worked like a charm.

Orange Cranberry Wheat Germ Muffins
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

1. Preheat oven to 375 degrees.

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.

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 greased muffin cups. Bake for 17 minutes or until muffins spring back when touched in center.

No comments:

Post a Comment