Following the success of last month's Soup Swap, my neighbors and I gathered last night for a muffin swap (and a great excuse to get out of the house for some adult conversation.) We packaged our muffins in bags of 6 and came home with lots of different muffins (and recipes) to try.
I knew I wanted to bring a healthy option, so I immediately decided on Orange Cranberry Wheat Germ Muffins. Several years ago, my friend Juliann made a batch for us. My kids loved them, and I have made them often since. But lately, I've really been trying to cut the sugar we consume, so for the muffin swap, I gave the recipe a slight makeover. I used whole wheat flour, mostly home-dehydrated cranberries instead of craisins, less sugar and oil, and no orange juice. The kids still gobbled them up, so I'd say the changes were a success!
Orange Cranberry Wheat Germ Muffins
3 cups freshly ground soft white wheat flour (or whole wheat pastry flour)
1 cup wheat germ/bran (I was out of wheat germ. Use whatever you have!)
At MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only). 
