Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
1 dozen (serving size: 1 mufin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

189 calories; calories from fat 26%; fat 5.5g; saturated fat 1g; mono fat 1.6g; poly fat 2.5g; protein 3.2g; carbohydrates 33g; fiber 1.4g; cholesterol 18mg; iron 1.3mg; sodium 235mg; calcium 58mg.
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