Orange Nut Muffins
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Natural nutty cereal||1 Cup (16 tbs)|
|Raisins||3⁄4 Cup (12 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Orange rind||1 1⁄2 Teaspoon, grated|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
In large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cereal and raisins.
In 2 cup glass measure, blend together orange juice, orange rind and vegetable oil; add to dry ingredients.
Blend until moistened.
Fill paper-lined, microwave-safe muffin cups 1/2 full with batter.
Microwave at HIGH (10) 2 to 3 minutes.
Repeat with remaining batter.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 11 to 13 minutes.