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Recipe for Orange Cranberry Wheat Germ Muffins
Source: Inspired by Cooking Light
Make: 16 small muffins
1⅔ cups all-purpose flour
⅓ cup toasted wheat germ (note 1)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup sweetnened dried cranberries (note 2 & 3)
2 large eggs (at room temperature) – about 60-65g each including shell
½ cups packed brown sugar
1 tablespoon grated orange rind (from 1 large orange)
¼ cup freshly squeezed orange juice
½ teaspoon vanilla extract
160g plain yogurt (note 4)
¾ cup extra light olive oil
- Preheat oven to 200°C (note 5)
- Lightly spoon flour into dry measuring cups and level with a knife. In a mixing bowl, combine flour, baking powder and baking soda, and sieve. Add salt and dried cranberries. Stir until well combined. Make a well in the center of mixture.
- In a separate mixing bowl, crack the eggs and beat them lightly. Add brown sugar, orange rind, orange juice, vanilla extract, yogurt and oil. Stir until well combined.
- Gently fold the wet ingredients (from step 3) into the dry ingredients (from step 2) just until combined and no traces of flour. Do this in 3 stages. Do not over-mix.
- Spoon batter into the muffin cups until 80% full.
- Bake at 180°c for 15-17 minutes or until the muffins have risen and turned to golden brown. Insert a toothpick into the centre to test. If it comes out clean, the muffins are cooked.
- Cool the muffins on a wire rack.
- Toasted wheat germ will give muffins a nutty flavour but raw wheat germ is fine too.
- Put the dried cranberries into a plastic bag. Pour filtered water into the bag and pour it out immediately. Set aside for 1-2 hours to allow them to rehydrate. Pat dry with kitchen towel before using.
- You can swap dried cranberries with other dried fruits such as raisins, dried blueberries or dried cherries.
- I use Greek-style yogurt which is creamier and thicker than normal plain yogurt. You can use either one.
- Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. However, the dome effect is not so significant here as I baked them at 180°c throughout. You may refer to my early post on how to get a nice dome effect.
- Use dry measuring cup to measure all-purpose flour, cranberries, wheat germs and brown sugar.
- The baking time and oven temperatures may vary depending on the oven, the size of muffins or the type of baking moulds used. So please do your own experiment.
- These muffins freeze well inside a zip-lock bag. Whenever you feel like eating them, just thaw them first and then place them inside a preheated oven/ toaster oven for 5 minutes (power off). You can also steam them.