Monday, January 13, 2014

Orange Cranberry Wheat Germ Muffins

I love the combination of orange and cranberry. The key to making muffins that are moist rather than dry and stiff is not to over mix them. Stir wet ingredients into dry until just moist.  These muffins are hearty, healthy, and delicious!

Makes 12 ( 5 points+)

  • 1-1/2 c. all-purpose flour
  • 1/2 c. wheat germ
  • 1/2 c. sweetened dried cranberries
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 3/4 c. packed brown sugar
  • 1/4 c. canola oil
  • 1 tsp. grated orange rind
  • 1/2 c. fresh orange juice
  • 2 eggs
  • 1 T. Turbinado sugar

Preheat oven to 375 and spray or muffin cups with nonstick spray.

Combine flour and next seven ingredients ( through nutmeg) in a large bowl, stirring with a whisk. Make a well in the center of the mixture.
Combine brown sugar, oil, orange rind, juice and eggs; stir until just combined. Spoon into muffin cups. Sprinkle with turbinado sugar. Bake for 15 minutes or until muffins spring back when center is touched.

"Cooking Light"

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