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!)
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