- Exported from MasterCook
ORANGE-RAISIN MUFFINS
12 Preparation Time :
Categories : Breads Breakfast
Low-Fat
Amount Measure Ingredient -- Preparation Method -- -- --
Vegetable cooking spray
- 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
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.
2/3 full with batter. Bake
18 to
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%
30 seconds per muffin.
1 muffin
200 cal,
5 g pro,
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 - - - - - - - - - - - - - - - - - -
