Whole-Wheat Orange Juice Muffins

Becky Luigart-Stayner

Yield: 1 dozen (serving size: 1 mufin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 26%
  • Fat: 5.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 3.2g
  • Carbohydrate: 33g
  • Fiber: 1.4g
  • Cholesterol: 18mg
  • Iron: 1.3mg
  • Sodium: 235mg
  • Calcium: 58mg

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

  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.
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