Recipes – apricot wheat germ muffins

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
1/4 cup canola oil
2 tablespoons freshly grated orange zest
1 teaspoon vanilla extract

1. Preheat oven to 400°F. Coat 12
muffin cups with cooking spray.
2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on High for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.
3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda, and salt in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla, and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ.
5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn muffins out onto a wire rack to cool slightly before serving.

Makes 1 dozen muffins.

Per muffin: 220 calories; 7 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 34 g carbohydrate; 7 g protein; 3 g fiber; 185 mg sodium; 284 mg potassium