- ¾ cup dried apricots, chopped
- ½ cup orange juice, divided
- 1 cup whole-wheat flour
- ¾ cup all-purpose flour
- ¾ cup plus 1 tablespoon toasted wheat germ,divided
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup packed light brown sugar
- 1 cup buttermilk, (No buttermilk? See Tip)
- ¼ cup canola oil
- 2 tablespoons freshly grated orange peel
- 1 teaspoon vanilla extract
- Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
- Combine apricots and ¼ 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.
- Whisk whole-wheat flour, all-purpose flour, ¾ cup wheat germ, baking powder, baking soda and salt in a large bowl.
- Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining ¼ cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add the plumped apricots and juice and mix just until blended. Scoop the batter into the prepared muffin cups. Sprinkle with remaining 1 tablespoon wheat germ.
- 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 the muffins out onto a wire rack to cool slightly before serving.
Plumping dried fruit before adding it to the batter keeps the muffins moist.
Tip: No buttermilk? You can use buttermilk powder prepared according to
package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon
juice or vinegar to 1 cup milk.
More About Apricots
How to Select
Choose apricots that are plump, firm and uniformly colored.
How to Store
Store at room temperature until ripe then in the refrigerator in a plastic bag for 3-5 days.
How to Prepare
Eat raw, add to salads, bake, broil, sauté or add to breakfast parfaits.
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