Orange-Raisin Muffins Recipe

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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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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Orange-Raisin Muffins

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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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