Best Cant Believe Its Whole Grain Delicious Raisincraisin Muffins Recipes
HEARTY WHOLE GRAIN MUFFINS
These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.
Provided by babooleena
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
- Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
- Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 30.7 g, Cholesterol 0.7 mg, Fat 4.5 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 253.5 mg, Sugar 16 g
RAISIN BRAN MUFFINS
Who'd believe that muffins this tender and tasty could be quick and easy to make? The cereal adds a touch of sweetness and crunch. These are so nice to have on hand!
Provided by Taste of Home
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 204 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT RAISIN MUFFINS
My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!
Provided by Michelle S.
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In a bowl, thoroughly stir together flours, salt and baking powder.
- Make a well in center of blended ingredients.
- Combine egg, milk, oil, and honey; add all at once to dry ingredients.
- Fold in raisins.
- Fill greased muffin tins 2/3 full.
- Bake at 400 degrees 16 to 18 minutes.
WHOLE GRAIN RAISIN MUFFINS
Got this from a desertculinary.blogspot.com (Adapted from King Arthur Flour BC) I find these very tastey and filling. And not dense/ heavy at all but light even if with Whole Wheat flour. NOTE: i only got 9 regular sized out of of the supposed 12 muffins
Provided by fawn512
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
- Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
- Preheat the oven to 425.
- In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined.
- Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
- Bake for about 14 minutes, or until the top springs back when lightly touched.
- When done, remove the muffins from the pans as soon as you can handle them.
- Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.
CAN'T BELIEVE IT'S WHOLE GRAIN DELICIOUS RAISIN/CRAISIN MUFFINS
This is a simple but really delicious recipe I've developed over time. In spite of being whole grain, they are pretty light. Applesauce replaces the fat, and it isn't missed at all. They're sweet without being too sweet, and disappear right after I make them. My toddlers, hubby, and I all love them. Of course there's plenty of room for variation with this recipe--any type of dried fruit can be put in, you can play with spices, or add some packed pumpkin puree. Lots of options. ADDED NOTE: I figured out why these haven't risen for me the last couple times--I neglected to transfer the baking soda when I entered this recipe. That's fixed now and these should be as delicious as ever now!
Provided by Jujubegirl
Categories Quick Breads
Time 32m
Yield 1 muffin, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients well, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.
Nutrition Facts : Calories 120.2, Fat 1.7, SaturatedFat 0.5, Cholesterol 31.8, Sodium 178.5, Carbohydrate 23.9, Fiber 2, Sugar 12.3, Protein 3.8
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