These muffins have turned me on to a whole new world of wheat germ. They taste SO good, full of orange flavor, contained in this wonderfully textured, soft, substantial muffiny package.
I started by zesting the oranges. The recipe called for a teaspoon of zest, but I used two instead.
I also juiced the oranges, and set all that aside for later.
I used whole wheat white flour instead of all purpose, and added the wheat germ.
I also spilled a bunch of wheat germ on the counter for good measure.
I added the baking powder, baking soda, salt, cinnamon (a very generous half teaspoon), and nutmeg. And whisked.
I set that aside, got out another bowl, and put in slightly less than the 3/4 cup of brown sugar. Instead of a quarter cup of canola oil, I used 1/8 of a cup of oil and 1/8 of a cup of low fat vanilla yogurt. The eggs, the zest, and juice went in next. It looked pretty unappetizing.
It didn’t get that much prettier after whisking.
That’s the yogurt. Gross, right? Gross or not, I poured it into the flour mixture. Hey, I’m getting better at capturing the pouring with my camera set on manual, I don’t cheat and switch to automatic settings anymore.
I mixed that together until just combined, being careful not to overmix. I took a quick taste and added in a half teaspoon of vanilla. Vanilla goes well with oranges, right? Like creamsicles? It seemed like the right call. I mixed just enough to get the vanilla in there.
I spooned the batter into muffin cups and sprinkled turbinado sugar across the top of each one.
I had heated the oven to 400 degrees, so I put the tray in and reduced it to 375. I started checking them at 15 minutes, and by 18 they were done. They smelled great.
I let them sit for a few minutes, then moved them to a wire rack.
And then later, I tried putting them in all kinds of places, dishes, and spots around the house, even doing some photography experiments in Juliet’s dollhouse.
Fun with muffins.
And deliciousness with muffins, too. The texture is perfect, the taste tangy and sweet without being too much. Will make these again with regular oranges too, and lemons as well! But they’re really perfect as is.
ORANGE (CRANBERRY) WHEAT GERM MUFFINS RECIPE (original)
My version: Blood Orange Wheat Germ Muffins (adapted from My Recipes)
1 1/2 cups whole wheat white flour
1/2 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon (generous) cinnamon
1/4 teaspoon salt
1/8 teaspoon grated nutmeg
3/4 cup (scant) packed brown sugar
1/8 cup canola oil
1/8 cup low fat vanilla yogurt (plain would be fine too)
2 teaspoons blood orange zest
1/2 cup blood orange juice
1/2 teaspoon vanilla
2 large eggs
1 tablespoon turbinado sugar
Zest the oranges, and juice them as well. Heat your oven to 400 degrees. (You’ll reduce the temperature later.) Prepare a 12-cup muffin tin using spray or paper cups.
In a large bowl, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, salt, and nutmeg. Make a well in the center.
In another bowl, whisk the brown sugar, oil, yogurt, zest, juice, eggs, and vanilla until well mixed.
Add this to the dry ingredients, pouring into the well, and stir just until combined.
Scoop the batter into muffin cups and sprinkle turbinado sugar across the top of each one (if desired).
Place tray in the oven and reduce temperature to 375. Bake for 15-20 minutes, until the tops spring back when touched and a toothpick comes out clean. Cool in tin for another few minutes, then move to a wire rack.
These will keep for a few days in an airtight container, but if you have any left after a few days, you’ll need to keep them in the freezer because of the wheat germ. (Better yet, just eat them all.)