Orange Raisin Wheat Germ Muffins
- Total Time: 50 mins
- Yield: 12 muffins 1x
Description
These muffins are filled with wholesome goodness of wheat germ, whole wheat, oranges and apples so they make a perfect treat for breakfast, or as that in between meal snack or for a tiny tot’s lunch box.
Ingredients
- All pulse flour or maida- 1cup (120 g)
- Whole wheat pastry flour- 1/2 cup (60 g)
- Wheat germ- 1/2 cup (60 g), lightly toasted
- Baking powder- 1 tsp
- Baking soda- 1/2 tsp
- Cinnamon powder- 1/2tsp
- Nutmeg powder- 1/8 tsp
- Salt-1/4 tsp
- Brown sugar- 1/2 cup (110 g)
- Canola oil- 1/4cup (60 ml)
- Freshly squeezed Orange juice- 1/2 cup (120 ml)
- Unsweetened apple sauce -1/2cup (120 ml)
- Orange zest- 1tspn
- Dark raisins- 1/2cup (75 g)
Instructions
- Combine the all purpose flour,whole wheaastry flour,baking soda, baking powder, salt, cinnamon and nutmeg. Mix well and sift twice.
- In another large bowl,combine and the oil, sugar,orange juice, apple sauce and, orange zest and beat well till airy.
- Combine the the wet ingredients with the dry. Stir intheorsnge zest and the raisins and stir until just combined. Do not over mix.
- Spoon the batter into greased muffin pan and bakeinthepreheated oven for 20-25mins or till a skewer inserted comes out clean.
- Allow the muffins to cool in the pan for 5min before transferring to a wire rack to cool completely.
Note:
- The raisins can be replaced with dried cranberries
- Dust the raisins with 1/2 tsp of flour to prevent them from sink.
- The wheat germ can be replaced with oats.
- the whole wheat flour can be replaced with all purpose flour to make it lighter.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 muffin
- Calories: 170
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Frequently Asked Questions
Why does the recipe use applesauce alongside orange juice, and can I swap it out?
The ½ cup of unsweetened applesauce replaces much of the fat that butter or oil would normally provide, keeping these muffins moist without adding calories. It also complements the ½ cup of orange juice and zest. The wheat germ and whole wheat flour already give the muffins structure, so the applesauce is key to the texture — substituting it directly would require adjusting the oil quantity.
Why should I dust the raisins with flour before adding them to the batter?
The recipe notes specifically call this out: dust the raisins with ½ tsp of flour to prevent them from sinking to the bottom of the muffins during baking. The light flour coating helps them stay suspended in the batter. 
What can I substitute for the wheat germ and whole wheat flour if I want a lighter muffin?
The recipe notes say wheat germ can be replaced with oats, and the whole wheat flour can be replaced with all-purpose flour for a lighter result. You can also swap the dark raisins for dried cranberries if you prefer a tarter fruit note.
