Best Orange Raisin Sticky Muffins Recipes

Orange Raisin Muffins image

Provided by dicentra

Time 30m

Yield 12 muffins

Number Of Ingredients 10

2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup orange juice
1/4 cup canola oil
1/3 cup honey
1/2 teaspoon vanilla extract
1/4 cup golden raisin
1 tablespoon orange zest

Steps:

Combine dry ingredients in a large bowl; stir in combined remaining ingredients, mixing until just blended.
Pour batter into greased muffin tins; filling about 1/2 full.
Bake at 350 until muffins are browned, about 20 minutes.

Nutrition Facts : Calories 160.1, Fat 5.4, SaturatedFat 0.5, Cholesterol 17.6, Sodium 150, Carbohydrate 26.6, Fiber 2.7, Sugar 10.9, Protein 3.5

Orange Raisin Walnut Muffins image

Provided by Megohm

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 13

Steps:

Preheat oven to 350 and grease muffin tins or line with papers(I find it's sometimes a good idea to spray these too, and to get the outside of the tins as well, so the tops don't stick).
Mix together shortening and sugar in a large bowl, then stir in orange zest.
In another bowl, beat egg well and stir in buttermilk. Add a small squeeze of orange juice right from the orange too, if you'd like.
Stir baking powder, baking soda, salt and flour together in another bowl.
Put dry ingredients into the sugar/shortening mix, and stir a few times(it will be *very* lumpy, lots of flour left, but don't worry).
Stir in buttermilk/egg mixture til everything is just combined, still some lumps left.
Fold in walnuts and raisins.
Pour about 1/4-1/3 cup batter into muffin tins. There should be more than you'd usually fill (the normal 2/3 way up) them, so that they almost spill out oover the top of the tin.
Bake about 25-30 minutes, test with a toothpick to make sure they're all cooked inside.
Enjoy!

Nutrition Facts : Calories 449, Fat 19, SaturatedFat 4.1, Cholesterol 27.7, Sodium 290.9, Carbohydrate 66.8, Fiber 3.6, Sugar 39, Protein 7.2

Orange-Raisin Bran Muffins image

Provided by Michele7

Time 40m

Yield 22 muffins

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1 cup Raisin Bran cereal
1 cup sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, beaten (or eggbeaters)
1 1/2 cups buttermilk
1/2 cup oil
1/2 cup thawed frozen orange juice concentrate, undiluted

Steps:

Giant Bran and Raisin Muffins image

Provided by Martha Stewart

Yield Makes 6

Number Of Ingredients 12

6 tablespoons unsalted butter, melted, plus more for pans
2 cups unprocessed wheat bran
1 1/2 cup giant raisins
1 cup prune juice
1 cup plain nonfat yogurt
6 tablespoons unsulphured molasses
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Steps:

Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
Turn muffins out of the pan, and let them cool on a rack.