Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Stir in raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack.
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These are easy to make, healthy and good. The perfect breakfast to grab on the go, I keep them in my freezer. I substituted tangerine juice for the orange juice, but otherwise I followed the recipe. I've made this recipe more than once because they are a great foundation to a tasty breakfast - I've served them with fresh fruit and scrambled eggs, for example.
This is a good, solid, recipe. No frills, but good. Nice rise and moistness. Perfect for my 2 year old (did not use sugar on top, did not use lemon, added 1/2 tea of vanilla, made in mini muffin pan baked for 10 minutes). I will make again since they are items I have on hand.
These muffins are really good. I substituted dried cranberries for the raisins. And I also used an egg beaters egg instead of a real egg. My husband and I both had one for breakfast this morning. I will definitely make these again. Yum!
These were good even though I left out the raisins both times I made them. I think they were good but not fantastic, but the raisins would make them better...I would make them again if I was in the mood for a muffin since i usually have all the ingredients.
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