Source: dLife

A tasty orange muffin with added cranberries and apricots.

Servings

1.0
1 cup  white all purpose flour 0.75
0 3/4 cup  whole wheat flour 0.25
0 1/4 cup  wheat germ 2.0
2 tsp  low sodium baking powder 0.5
0 1/2 tsp  baking soda 0.25
0 1/4 tsp  salt 4.0
4 tbsp  unsalted butter 0.5
0 1/2 cup  sugar 0.6667
0.6667 cup  grated orange peel 1.0
1 each  Eggs, large, raw 1.0
1 cup  Cranberries, dried, sweetened 1.0
1 cup  dried apricot halves 1.0
1 each  cooking spray

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together both flours with the wheat germ, baking powder, baking soda, and salt. Using a fork mix in the butter pieces, (batter will be crumbly), and stir in the sugar.
3. In a separate bowl, mix the orange juice and egg then add to the dry mixture and stir just until blended (dough will be stiff). Using a thick wooden spoon, stir in the cranberries and apricots.
4. Spoon batter into cooking spray coated muffin cups filling about 3/4 full. Bake until tops are golden and a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove pan to a cooling rack for 5 minutes, remove muffins, and cool completely.