- 3/4 cup dried apricots, chopped
- 1/2 cup orange juice, divided
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3/4 cup toasted wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1 cup buttermilk (see Tip)
- 1/4 cup canola oil
- 2 tablespoons freshly grated orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon toasted wheat germ
- Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
- Combine apricots and 1/4 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, 3/4 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 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add apricots and mix just until blended. Scoop the batter into the prepared pan. 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 muffins out onto a wire rack to cool slightly.