Orange Juice Muffins

Ingredients:

• 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 ground cinnamon
• 1 cup orange juice
• 1/4 cup vegetable oil
• 1 1/2 teaspoons grated lemon rind
• 1 large egg, lightly beaten
• 1/2 cup golden raisins
• 1 tablespoons sugar
• Cooking spray

Instructions:
Preheat oven to 400 degrees.

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.

Make a well in center of mixture. Combine juice, oil, rind and eggwith a whisk; 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 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on a wire rack.

Blackberry Pound Cake

INGREDIENTS:

• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 1 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cooking oil
• 2/3 cup milk
• 2 beaten eggs
• 1 teaspoon vanilla
• 2 cups frozen blackberries

Preheat oven to 350 degree F. Grease and flour loaf pan (9x5x3"). Set aside. Combine flour, sugar, baking powder, baking soda and salt. Mix in remaining ingredients except berries. Beat until smooth. Fold in frozen blackberries. Keep berries frozen when added to batter to prevent juices from turning cake purple. Spoon batter into prepared pan. Bake 60 minutes or until a wooden toothpick inserted in the center cake comes out clean. Cool 5 minutes and remove from pan. Cool completely.

Notes:
This easily prepared cake will be very dense and is perfect with a cup of coffee or tea. The whole wheat gives a unique texture and taste.

Number of Servings: 12