Vegetable cooking spray
           - (optional)
  1 2/3 c  All-purpose flour

    1/2 c  Wheat germ

    1/2 c  Raisins

    1/3 c  Granulated sugar

      1 tb Baking powder

    1/2 ts Salt, optional

      1 c  Skim milk

    1/4 c  Vegetable oil

      2    Egg whites; lightly beaten

           -OR-
      1    -Whole egg, lightly beaten

      2 ts Grated orange peel

    1/2 c  Confectioners' sugar

      1 tb Orange juice

  Preheat oven to 400 F.  Line 12 medium muffin pan cups with paper liners,
  or spray bottoms only with cooking spray.
  In medium bowl, combine flour, wheat germ, raisins, granulated sugar,
  baking powder and salt; mix well.  In small bowl, combine milk, oil, egg
  and grated orange peel until blended.  Add to flour mixture, stirring just
  until dry ingredients are moistened.
  Fill muffin cups 2/3 full with batter.  Bake 18 to 20 minutes, or until
  light golden brown and wooden toothpick inserted in center comes out
  clean.  Remove muffins to wire rack to cool.
  In small bowl, combine confectioners' sugar and orange juice.  Drizzle
  over slightly cooled muffins.  Serve warm.
  NOTES: To freeze, wrap muffins securely in foil or place in freezer bag.
  Seal, label and freeze.  To reheat frozen muffins, unwrap; microwave at
  High (100% power) about 30 seconds per muffin.
  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.
  Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3)
  Typed for you by Karen Mintzias