Slim Down Like Clockwork
apricot wheat germ muffin
Research shows that people who eat meals regularly throughout the day tend to have smaller waists than people who sometimes skip breakfast, lunch, or dinner.
Regular eaters not only weigh less and have smaller waists but also are less likely to develop metabolic syndrome or experience insulin resistance — conditions that can pave the way for heart disease and diabetes.
Plan for More
An even better plan? Eat many small meals throughout the day instead of three large ones. This helps keep your appetite from getting out of control, so you eat less overall throughout the day.
Are you typically too time-pressed to eat breakfast? Make these simple, scrumptious muffins this weekend so you’ll have an easy grab-and-go option during the week:
Apricot-Wheat Germ MuffinsNutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist.
3/4 cup dried apricots, chopped
1/2 cup orange juice, divided
1 cup whole-wheat flour
3/4 cup all-purpose flour
3/4 cup plus 1 tablespoon toasted wheat germ, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk, (see Tip)
1/4 cup canola oil
2 tablespoons freshly grated orange zest
1 teaspoon vanilla extract
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine apricots and 1/4 cup orange juice in a small bowl. Cover with vented plastic wrap and microwave on high for 1 minute. (Alternatively, bring to a simmer in a small saucepan. Remove from the heat.) Set aside to plump.
3. Whisk whole-wheat flour, all-purpose flour, 3/4 cup wheat germ, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in buttermilk, oil, orange zest, vanilla and remaining 1/4 cup orange juice. Add to the dry ingredients and mix with a rubber spatula just until moistened. Add apricots and mix just until blended. Scoop the batter into the prepared pan. Sprinkle with remaining 1 tablespoon wheat germ.
5. Bake the muffins until lightly browned and the tops spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn muffins out onto a wire rack to cool slightly.
Saturated Fat: 1g
Monounsaturated Fat: 3g
Dietary Fiber: 4g