Ingredients Jump to Instructions ↓

  1. 3/4 cup dried apricots, chopped

  2. 1/2 cup orange juice, divided

  3. 1 cup whole-wheat flour

  4. 3/4 cup all-purpose flour

  5. 3/4 cup plus 1 tablespoon toasted wheat germ,divided

  6. 1 1/2 teaspoons baking powder

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon salt

  9. 2 large eggs

  10. 1/2 cup packed light brown sugar

  11. 1 cup buttermilk, (see Tip)

  12. 1/4 cup canola oil

  13. 2 tablespoons freshly grated orange zest

  14. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray. 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. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl. 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 the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ. 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 the muffins out onto a wire rack to cool slightly before serving.


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