Whole Wheat Orange Mini-Muffins

• 1-1/4 c. whole wheat flour (white wheat preferred)
• 1-1/4 c. all-purpose flour
• 1/2 c. wheat germ
• 3/4 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 Tbsp. grated orange zest OR 1/2 tsp. orange extract
• 3/4 c. orange juice
• 1/2 c. milk
• 1/2 c. canola oil
• 1 egg, beaten

Preheat oven to 350 degrees. Coat 4 mini-muffin pans with cooking spray.

Combine in a large mixing bowl: the whole wheat flour, all-purpose flour, wheat germ, sugar, baking powder, and salt. Add to the same bowl: orange zest or extract, orange juice, milk, oil, and egg. Stir until batter is smooth and everything is combined. Spoon into greased, mini-muffins pans (should fill up at least 3-1/2 mini-muffin pans giving you 42 muffins). Bake for 10 to 12 minutes.

Note: Instead of mini-muffins, you can bake standard-sized muffins at the same temp. Extend baking time to 15 - 17 minutes. You can also bake it as a bread, using same oven temp., but extend baking time to one hour.
Recipe adapted from: More-with-Less Cookbook, by Doris Janzen Longacre.