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Orange-raisin muffins

Yield: 12 Muffins Veg

Ingredients:

• 1 2/3 c All-purpose flour
• 1/2 c Wheat germ
• 1/2 c Raisins
• 1/3 c Granulated sugar
• 1 tb Baking powder
• 1/2 ts Salt optional
• 1 c Skim milk
• 1/4 c Vegetable oil
• 2 Egg whites; lightly beaten -OR-
• 1 -Whole egg lightly beaten
• 2 ts Grated orange peel
• 1/2 c Confectioners' sugar
• 1 tb Orange juice

Instructions:

Preheat oven to 400 F. Line 12 medium muffin pan cups with paper liners or spray bottoms only with cooking spray. In medium bowl combine flour wheat germ raisins granulated sugar baking powder and salt; mix well. In small bowl combine milk oil egg and grated orange peel until blended. Add to flour mixture stirring just until dry ingredients are moistened. Fill muffin cups 2/3 full with batter. Bake 18 to 20 minutes or until light golden brown and wooden toothpick inserted in center comes out clean. Remove muffins to wire rack to cool. In small bowl combine confectioners' sugar and orange juice. Drizzle over slightly cooled muffins. Serve warm. NOTES: To freeze wrap muffins securely in foil or place in freezer bag. Seal label and freeze. To reheat frozen muffins unwrap; microwave at High (100% power) about 30 seconds per muffin. Per serving (1 muffin): About 200 cal 5 g pro 32 g car 5 g fat 22% cal from fat 0 mg chol 140 mg sod. Source: Woman's Day 'Low-Fat Meals' (Volume IV Number 3) Typed for you by Karen Mintzias

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