Whole-Wheat Orange Juice Muffins

Whole-Wheat Orange Juice Muffins Recipe
Becky Luigart-Stayner

Yield:

1 dozen (serving size: 1 mufin)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Caloriesfromfat 26 %
Fat 5.5 g
Satfat 1 g
Monofat 1.6 g
Polyfat 2.5 g
Protein 3.2 g
Carbohydrate 33 g
Fiber 1.4 g
Cholesterol 18 mg
Iron 1.3 mg
Sodium 235 mg
Calcium 58 mg

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup orange juice
1/4 cup vegetable oil
1 1/2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/2 cup golden raisins
Cooking spray
1 tablespoon sugar

Preparation

Preheat oven to 400°.

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.

November 2000
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