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Ingredients

• 3/4 cup  dried apricots, chopped
• 1/2 cup  orange juice, divided
• 1 cup  whole-wheat flour
• 3/4 cup  all-purpose flour
• 3/4 cup plus 1 tablespoon  toasted wheat germ, divided
• 1 1/2 teaspoons  baking powder
• 1/2 teaspoon  baking soda
• 1/4 teaspoon  salt
• 2   large eggs
• 1/2 cup  packed light brown sugar
• 1 cup  buttermilk, (see Tip)
• 1/4 cup  canola oil
• 2 tablespoons  freshly grated orange zest
• 1 teaspoon  vanilla extract

Description

Nutty Toasted Wheat Germ And Tangy Dried Apricots Give These Muffins A Homey, Satisfying Flavor. Plumping Dried Fruit Before Adding It To The Batter Keeps The Muffins Moist.

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