Orange-Cranberry Wheat Germ Muffins

I was in a “baking mood” as I like to call it, late last night so I quickly threw together these orange-cranberry muffins as a late night snack….and boy were they good!
When my husband, Matt, asked what I was cooking, I vaguely told him “muffins”. Matt is picky when it comes to fru-fru, “girly” food – or anything that contains dried fruit. I guess it was my lucky day, because he liked them!!! I was so excited because Matt hates craisins and oranges, so it was a big complement to me when he said he enjoyed them.
These orange-cranberry wheat germ muffins are from Cooking Light, and as expected, are quite healthy. The wheat germ provides an excellent source of vitamin E, and the orange juice adds calcium. 
The muffins are best served warm, so either eat them immediately from the pan, or pop one in the microwave to reheat. I like to add a squirt of honey or orange marmalade for that extra citrus punch. Enjoy!
 Combine flour and next 7 ingredients (through nutmeg). 
 
 Combine brown sugar, oil, rind, juice, and eggs.
Make well in center and pour egg mixture into flour mixture. Fold together until just combined.
Spoon into lightly greased muffin pan.
Bake at 375 degrees F for 17 minutes or until toothpick comes out clean from the center.
Serve warm with honey, butter, or orange marmalade.

Orange-Cranberry Wheat Germ Muffins
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 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
3/4 cup packed brown sugar
1/4 cup canola oil
1 tsp. grated orange rind
1/2 cup fresh orange juice
2 large eggs
Cooking spray
1 Tbsp. turbinado sugar

Directions
1. Preheat oven to 375 degrees F.
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 muffin cups coated with cooking spray.
4. Sprinkle with turbinado sugar. Bake at 375 degrees F for 17 minutes or until muffins spring back when touched in center.

Nutritional Information: 197 Calories | 5.8g Fat | 3.4g Protein | 33.8g Carbohydrate | 1.2g Fiber | 149mg Sodium | 54mg Calcium

Yield: 12 muffins
Recipe from: Cooking Light

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