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Whole-Wheat Orange Juice Muffins

Becky Luigart-Stayner
Yield 1 dozen (serving size: 1 mufin)

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.