Orange-raisin muffins
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Orange-raisin muffins
  Muffins    Breakfast    Low Fat  
Last updated 6/12/2012 12:45:48 AM. Recipe ID 5764. Report a problem with this recipe.
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      Title: Orange-raisin muffins
 Categories: Breads, Breakfast, Low-fat
      Yield: 12 Muffins
 
           Vegetable cooking spray
           - (optional)
  1 2/3 c  All-purpose flour
    1/2 c  Wheat germ
    1/2 c  Raisins
    1/3 c  Granulated sugar
      1 tb Baking powder
    1/2 ts Salt, optional
      1 c  Skim milk
    1/4 c  Vegetable oil
      2    Egg whites; lightly beaten
           -OR-
      1    -Whole egg, lightly beaten
      2 ts Grated orange peel
    1/2 c  Confectioners' sugar
      1 tb Orange juice
 
  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.
  




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Recipe ID 5764 (Apr 03, 2005)

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