2 : c Flour
1/4 : ts Salt
1 : c Soft butter
1 : c Sugar
1 : tb Grated orange peel
5 : Eggs, room temperature
0: Preheat oven to 400 F
1: Line 12 medium muffin pan cups with paper liners, or spray bottoms only with cooking spray
2: In medium bowl, combine flour, wheat germ, raisins, granulated sugar, baking powder and salt; mix well
3: In small bowl, combine milk, oil, egg and grated orange peel until blended
4: Add to flour mixture, stirring just until dry ingredients are moistened
5: Fill muffin cups 2/3 full with batter
6: Bake 18 to 20 minutes, or until light golden brown and wooden toothpick inserted in center comes out clean
7: Remove muffins to wire rack to cool
8: In small bowl, combine confectioners' sugar and orange juice
9: Drizzle over slightly cooled muffins
10: Serve warm
11: NOTES: To freeze, wrap muffins securely in foil or place in freezer bag
12: Seal, label and freeze
13: To reheat frozen muffins, unwrap; microwave at High (100% power) about 30 seconds per muffin
14: 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
15: Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3) Typed for you by Karen Mintzias File ftp://ftp
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18: uk/pub/food/mealmaster/recipes/54lowfat
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