Orange Muffins with Apricots and Cranberries
- Total Time
For a fresh twist on this morning muffin, juice any variety of orange —navel, temple, or Valencia. Use a wooden spoon to stir this stiff and sticky batter.
cooking spray2 spray(s)
all-purpose flour1 cup(s)
whole wheat flour¾ cup(s)
wheat germ¼ cup(s)
baking powder2 tsp
baking soda½ tsp
table salt¼ tsp
regular butter4 Tbsp, or margarine, cut into small cubes (1/2 stick)
unsweetened orange juice⅔ cup(s)
dried cranberries1 cup(s)
dried apricot halves1 cup(s), chopped
- Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick spray or line with foil or paper liners.
- Combine the all-purpose flour, whole-wheat flour, wheat germ, baking powder, baking soda, and salt in a bowl. With a fork or your fingers, combine the butter with the dry ingredients until the mixture is crumbly. Stir in the sugar.
- Combine the orange juice and egg in another bowl. Add the juice mixture to the flour mixture; stir just until blended. The dough will be very stiff. Stir in the cranberries and apricots.
- Spoon the batter into the cups, filling each about three-quarters full. Bake until the surface of the muffins is golden-brown, or until a toothpick inserted in a muffin comes out clean, 20–25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.