Preheat oven to 400F. Coat a 12 C muffin tin with nonstick spray or line cups with paper liners. Grate 1 Tbsp of rind and squeeze 1/3 C of juice from the orange and place in a large bowl. Add the honey, egg, and oil. Whisk until blended. In a med bowl, combine the flours, baking powder, and salt. Mix and add to the honey mixture. Mix until just blended. The batter will be thick. Stir in cranberries and millet, and wheat germ, if using. Spoon batter into prepared muffin tins, filling about 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly on a wire rack. Yields 12 muffins According to magazine per serving: Cal 292, Fat 5.2g, Sat Fat 0.6g, Carb 56.2g, Fib 3g, Pro 6.2g, Sod 152mg, CFF 16% >From: Reggie Dwork
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 45 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 17.6mg||5 %|
|Sodium 98.6mg||3 %|
|Potassium 111.2mg||3 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 44.1g|
|Protein 5.8g||8 %|
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Calories per serving: 254
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