Apricot Wheat-Germ Muffins
Calories 225 (28% from fat)
Fat 7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 89 mg.
Sodium 188 mg.
Carb. 28 gram
Fiber 3 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 13 gram
fat free buttery spray
1 can (15 oz.) Lite Apricot Halves
(We used Del Monte Lite Apricot Halves.)
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup Splenda Brown Sugar Blend
1/4 cup Splenda
(We used the box that measures cup for cup like sugar.)
3/4 cup wheat germ, toasted
4 scoops (1 1/3 cups) protein powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 large egg
2 large egg whites
1 1/4 cups lowfat buttermilk
4 Tbsp. canola oil
2 Tbsp. fresh grated orange peel (or 1 Tbsp. dried orange peel)
1 tsp. vanilla extract
1 Tbsp. wheat germ, toasted
1. Lightly coat 12 muffin cups with fat free buttery spray. Preheat oven to 400 degrees Fahrenheit.
2. Drain juice out of the can of apricots and SAVE it. Pour the apricots into a bowl and chop them up. Set both the apricots and juice aside.
3. In a large mixing bowl whisk together both flours, both Splendas, the wheat germ, protein powder, baking soda and salt.
4. In a separate large mixing bowl whisk together all the eggs, buttermilk, canola oil, orange peel and vanilla extract. Then use a rubber spatula and slowly pour the dry ingredients into the wet ones while mixing them together.
5. Once they're combined, stir in the apricot juice and then fold in the chopped apricots. Divide the mixture between 12 muffins or in a 12 mini-loaf tray (just a little less than 1/2 cup per serving.).
6. Sprinkle a little wheat germ over the top of each one from the final tablespoon and bake for 15-25 minutes. Muffins take a little more time to cook while mini-loafs will take a little less. The tops should spring back when touched lightly. Cool for 5 minutes and serve or freeze.
Yield: 12 Servings
Freeze muffins for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or containers.
Microwave each muffin for approximately 45 seconds to 1.5 minutes, depending on microwave strength. Cover the muffin with a damp paper towel to keep it softer.