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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