Whole Wheat and Wheat Germ Muffins with Orange and Raisins

These giant muffins are a gem to serve. They are huge and overflowing and rather attractive for breakfast or brunch. They are not too sweet, and truly delicious with the flavor of orange and raisins.

1/2 cup butter
1/2 cup honey
2 eggs

1 medium orange, GRATED. (Use fruit, juice and peel.)
1/2 cup sour cream
1/2 cup milk

2 cups whole wheat pastry flour
1/2 cup wheat germ (sweetened or unsweetened)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup raisins
1/2 cup chopped walnuts

Beat together butter, honey and eggs until mixture is thoroughly blended. Beat in orange, sour cream and milk until blended. Mix together the remaining ingredients and add all at once, beating until dry ingredients are just moistened. Do not overbeat.

Divide batter between 12 paper-lined muffin cups and bake in a 350 degrees F oven for about 30 minutes, or until a cake tester, inserted in the center of a muffin, comes out clean. Allow to cool for 10 minutes, and then remove from pan and continue cooling on a rack. Yields 12 muffins.

NOTE: These are super large with huge crowns. These can be divided into 18 muffins. Reduce baking time by 3 to 4 minutes.