WHOLE WHEAT CARROT-RAISIN MUFFINS
These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
Provided by abby
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g
WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS
I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
- Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
- Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
- Stir in boiling water. Let batter stand 15 minutes.
- Preheat oven to 375°.
- Spoon batter into 12 muffin cups coated with cooking spray.
- Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; place on a wire rack.
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 WHEAT APPLE-RAISIN MUFFINS
I'm not sure where I got this recipe. I've had it for a while, but it's very good. It's especially good warm, right out of the oven with butter. Yum.
Provided by Pamplemoussee
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray.
- Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make well in center.
- Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not over mix. Gently fold in apple and raisins. Divide batter evenly among 12 muffin cups.
- Bake in 400 degree F oven for 25 minutes or until wooden pick inserted in centers of muffins comes out clean. Turn muffins out onto wire rack to cool.
Nutrition Facts : Calories 169.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 211.1, Carbohydrate 33.8, Fiber 2.1, Sugar 16.1, Protein 3.7
WHOLE WHEAT CRANBERRY/RAISIN PECAN MUFFINS
I use a lot of whole wheat flour when I bake, including in my cookie recipes, and cakes. Muffins is a favorite at my house and they too are made with whole wheat and other multi-grain flours, as they are healthy for all of us. I will add just about anything to a muffin recipe and this is just one of those I will bake. Hope you enjoy it, let me know what you think.
Provided by Kathey Jo Hickey-Van Otten @leiandrai
Categories Breakfast Casseroles
Number Of Ingredients 12
Steps:
- Mix all the dry ingredients together throughly. Add the rasins, pecans, and cranberries.
- Add the oil, agave necter and mix with the eggs, Stir everything together. DO NOT USE BOTH SUGAR AND AGAVE NECTER IN THIS RECIPE. iF SUGAR, ADD WITH DRY INGREDIENT. IF NECTER, ADD NOW.
- Add the yogurt, and after mixing that into the batter, add the buttermilk or soy milk. Mix again very well and pour into greased/pam sprayed muffin tin. Should make at least 12 muffins.
- Bake at 350 degrees for 20-30 minutes until knife inserted comes out clean. Take out of oven and is best when served after resting for ten minutes...
- Serve with butter and jam or just butter when eating with soups, salads, etc. Enjoy and let me know what you think.
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