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Recipe Name: Orange-raisin Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 12

Vegetable cooking spray
1 2/3 Cup(s) All-Purpose Flour
1/2 Cup(s) Wheat germ
1/2 Cup(s) Raisins
1/3 Cup(s) Granulated Sugar
1 Tablespoon(s) Baking Powder
1/2 Teaspoon(s) Salt, optional
1 Cup(s) Skim milk
1/4 Cup(s) Vegetable oil
2 Egg whites, lightly beaten
1 Whole egg lightly beaten
2 Teaspoon(s) Grated Orange Peel
1/2 Cup(s) Confectioners' sugar, Confectioners' sugar
1 Tablespoon(s) Orange juice
Preheat oven to 400 F. Line 12 medium muffin pan cups with
paperliners, 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, eggand grated orange
peel until blended. Add to flour mixture, stirringjust until dry
ingredients are moistened.Fill muffin cups 2/3 full with batter. Bake
18 to 20 minutes, or untillight golden brown and wooden toothpick
inserted in center comes outclean. Remove muffins to wire rack to
cool.In small bowl, combine confectioners' sugar and orange juice.
Drizzleover 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 atHigh (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
youby Karen MintziasFile

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