Rainy Day Muffins

An overcast day sent me switching on the oven and baking a batch of muffins. The ingredient list reads long however do not let that stop you, short on prep and full of flavour.  An orangey zest that will certainly bring on the sunshine.  

Rainy Day Muffins

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MAKES 12 MUFFINS

1/3 cup cornmeal

1/3 cup soy flour

1 cup whole wheat flour

1/2 cup wheat germ

1 cup (100 grams) finely ground almonds
1/3 cup brown sugar, packed

3/4 teaspoon sea salt
1 teaspoon baking soda

Grated peel from 1 large orange

1/2 cup cranberries

1/2 cup diced dried apricots

2 large eggs, beaten

1 cup plain low fat Icelandic yoghurt  

1 teaspoon vanilla extract

1/3 cup vegetable oil

Preheat oven to 350ºF. 

Grease or paper-line a muffin tin, set aside.

In a large bowl mix all the dry ingredients and dried fruit together. In another bowl, combine and mix the wet ingredients together. Stir the wet ingredients into dry ingredients just until moistened. Batter should be thick and lumpy. Fill the prepared muffin tin about 2/3 full. Bake for about 25 minutes or until golden.  

Notes: The batter will be really thick so do not worry. For more fibre, substitute the 1/2 cup wheat germ for 1/3 cup wheat bran.

Hope everyone is having a great week so far. - JD