*  Exported from  MasterCook  *
 
                           ORANGE-RAISIN MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Breakfast
                 Low-Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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.
   
   Source: Woman’s Day 'Low-Fat Meals' (Volume IV, Number
   3) Typed for you by Karen Mintzias
  
 
 
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