These are great for breakfast! (I usually vary the flour to favor more whole wheat, and they turn out fine for me. I also use apples or regular raisins in place of the golden raisins. This recipe doubles beautifully, too.) I originally got this recipe from Cooking Light magazine.
WHOLE WHEAT ORANGE JUICE MUFFINS
1 and 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1 cup OJ
1/4 cup oil
1 and 1/2 tsp. grated lemon rind
1 large egg, lightly beaten
1/2 cup golden raisins
1 Tbl. sugar
1. Preheat oven to 400
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flour through cinnamon in a medium bowl; stir well with a whisk. Make a well in the center of mixture.
3. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Stir in raisins.
4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 Tbl. of sugar.
5. Bake at 400 degrees for 20 minutes or until muffins spring back when lightly touched in center. Remove from pan and cool completely on wire rack.
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