Ingredients:
1 cup flour or 1 cup whole wheat pastry flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup wheat germ
1/4 cup unsalted butter, softened
1/4 cup orange blossom honey
1 eggs
1 oranges, zest of
1/2 cup orange juice, preferably freshly squeezed
Directions:
Preheat oven to 375*F. Butter a 12-cup muffin tin.
Combine the flour, powder, soda, salt and wheat germ in a medium bowl.
Cream the butter with a mixer, then add the honey and beat until fluffy.
Add the egg, zest and juice and beat again.
Add the dry ingredients to the butter-honey mixture and stir until just combined.
The batter may be lumpy – don’t worry about it, just make sure you don’t have any dry spots.
Fill muffin tins 2/3 full and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly in the tins for about 5 minutes, then remove and cool completely on a rack or serve warm.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.