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Categories:
orange juice pastry flour flour baking powder baking soda salt eggs brown sugar buttermilk canola oil orange zest vanilla
Viewed: 53 - Published at: 6 years agoIngredients
- 1 cup apricots, dried chopped
- 1/2 cup orange juice divided
- 1 cup pastry flour, whole wheat or whole wheat flour
- 3/4 cup flour, all-purpose
- 3/4 cup wheat germ toaste, plus extra 2 to 3 tablespoon, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 13 cup brown sugar packed, or more or less as needed
- 1 cup buttermilk
- 4 tablespoons canola oil
- 2 tablespoons orange zest freshly grated
- 1 teaspoon vanilla extract
Method
- Preheat oven to 400F.
- Spray 12 muffin cups with cooking spray or greased with butter.
- Mix well apricots and 1/4 cup orange juice in a small bowl.
- Bring to a simmer in a small saucepan.
- Remove from the heat.
- Set aside to let plump.
- Add flours, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl, whisk until mix well.
- Add eggs and brown sugar in a medium bowl, whisk until well blended and smooth.
- Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice.
- Pour the wet ingredients to the dry ingredients and mix with a rubber spatula just until incorporated.
- Stir in the plumped apricots and juice and mix just until blended.
- Fill the batter into the prepared muffin cups.
- Sprinkle with remaining 2 to 3 tablespoons wheat germ.
- Bake the muffins, 15 to 20 minutes, or until lightly browned and the tops spring back when touched lightly.
- Allow to cool in the pan for 10 to 12 minutes.
- Loosen the edges and take the muffins out.
- Transfer onto a wire rack, serve warm or store at an air-tight container after cool completely.
