Orange-Raisin Muffins Recipe

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Things You'll Need

  • Vegetable cooking spray
  • - (optional)
  • 1 2/3c All-purpose flour
  • 1/2c Wheat germ
  • 1/2c Raisins
  • 1/3c Granulated sugar
  • 1tb Baking powder
  • 1/2ts Salt, optional
  • 1c Skim milk
  • 1/4c Vegetable oil
  • 2 Egg whites; lightly beaten
  • -OR-
  • 1 -Whole egg, lightly beaten
  • 2ts Grated orange peel
  • 1/2c Confectioners' sugar
  • 1tb Orange juice

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