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Oranges and raisins are grown in our state, so this recipe represents our region well.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 206 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 419 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Orange Raisin Muffins in Country Extra January 2002, p51
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Apr. 16, 2011 by LMinAK
A very light and moist muffin with a subtle orange flavor. I did use Craisins instead of raisin.
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