Red Sunset Muffins

• 23 cup whole wheat pastry flour
• 23 cup unbleached white flour
• 23 cup wheat germ
• 12 teaspoon baking soda
• 12 teaspoon baking powder
• 12 teaspoon salt
• 2 large blood oranges (any type of orange citrus fruit may be used, though the blood oranges make for nice visual contrast)
• 23 cup sweet potato puree
• 1 cup firmly packed brown sugar
• 1 large egg
• 13 cup canola oil (or substitute applesauce to further reduce the fat)
• 2 tablespoons raw sugar (optional, can substitute cinnamon sugar or anything else you desire. Equally delicious left off enti)

1. Preheat oven to 350F Lightly spray or oil standard 12-muffin tin, or line with paper liners.
2. In a large bowl, whisk together flours, wheat germ, baking soda, baking powder and salt.
3. Grate zest from oranges; set aside.
4. Peel pith from oranges, then separate into sections.
5. Cut 2/3 of the sections across the segment into half-inch pieces; set aside.
6. Add remaining orange sections to a food processor, along with sweet potato puree, brown sugar, egg, oil (apple sauce) and zest.
7. Process until smooth.
8. Stir wet mixture into dry mixture.
9. Fold in chopped orange sections.
10. Divide batter evenly between prepared muffin cups.
11. Sprinkle each muffin with 1/2 teaspoon of the coarse sugar (or desired sugar topping) and bake for about 25 minutes, until a toothpick inserted in the centre of a muffin come out clean.

whole wheat pastry flour, unbleached white flour, germ, baking soda, baking powder, salt, oranges, puree, brown sugar, egg, canola oil, sugar

Taken from www.food.com/recipe/red-sunset-muffins-163366 (may not work)