WHOLE-WHEAT ORANGE JUICE MUFFINS 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 grated cinnamon 1 cup orange juice 1/4 vegetable oil 1 1/2 teaspoons grated lemon rind 1 large egg, lightly beaten 1/2 cup golden raisins Cooking spray 1 tablespoon sugar

Preheat oven to 400°F.

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°F for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack.

Makes 1 dozen.

1 Serving - 1 Muffin: Calories: 189 (Cal. from fat: 26%), Fat: 5.5g (Saturated: 1g), Cholesterol: 18mg, Sodium: 235mg, Carbohydrate: 33g, Protein: 3.2g.

[Cooking Light, November 2000]