Zutaten für Orange Muffins With Apricots Cranberries
- Flour
- Whole Wheat Flour
- 1/2 cup wheat germ
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Unsalted Butter
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- Eggs
- Dried Sweetened Cranberries
- Dried Apricot Halves
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Zubereitung von Orange Muffins With Apricots Cranberries
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup wheat germ.
- Cut in 1/2 cup Smart Balance regular spread using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 3/4 cup granulated sugar.
- In a separate bowl, whisk together 1/2 cup fresh orange juice and 2 large egg whites.
- Add the wet ingredients to the dry ingredients and stir just until combined. The dough will be thick.
- Gently fold in 1 cup dried cranberries and 1 cup chopped dried apricots.
- Fill muffin cups 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
87g
Fat
13g
Carbs
13g
