Orange-Raisin Muffins Recipe




Orange-Raisin Muffins Ingredients

1 vegetable cooking spray (optional)
1 2/3 cup all-purpose flour
1/2 cup wheat germ
1/2 cup raisins
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt, optional
1 cup skim milk
1/4 cup vegetable oil
2 egg whites, lightly beaten or- whole
2 tsp grated orange peel
1/2 cup confectioners' sugar
1 tbsp orange juice

A Recipe for
Orange-Raisin Muffins

 

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare


This Recipe for Orange-Raisin Muffins is one of thousands in the Recipes-to-go Bread Cookbook.


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.



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This is a recipe for Orange-Raisin Muffins from the recipe cookbook of Recipes-to-go (Bread)


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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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The belly rules the mind.

Spanish Proverb



Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.

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Tell me what you eat, I'll tell you who you are.

Anthelme Brillat-Savarin



Orange-Raisin Muffins

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.

George Bernard Shaw






Orange-Raisin Muffins Directions

Preheat oven to 400 F. Line 12 medium muffin pan cups with paper
liners, or spray bottoms only with cooking spray.

In medium bowl, combine flour, wheat germ, raisins, granulated sugar,
baking powder and salt; mix well. In small bowl, combine milk, oil,
egg and grated orange peel until blended. Add to flour mixture,
stirring just until dry ingredients are moistened.

Fill muffin cups 2/3 full with batter. Bake 18 to 20 minutes, or
until light golden brown and wooden toothpick inserted in center
comes out clean. Remove muffins to wire rack to cool.

In small bowl, combine confectioners' sugar and orange juice. Drizzle
over slightly cooled muffins. Serve warm.

NOTES: To freeze, wrap muffins securely in foil or place in freezer
bag. Seal, label and freeze. To reheat frozen muffins, unwrap;
microwave at High (100% power) about 30 seconds per muffin.

Per serving (1 muffin): About 200 cal, 5 g pro, 32 g car, 5 g fat,
22% cal from fat, 0 mg chol, 140 mg sod.

Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for
you by Karen Mintzias

Serves: 12

 

 

 

 

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Orange-Raisin Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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