Cinnamon Raisin English Muffins Recipes
RAISIN APPLE MUFFINS
Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN MUFFINS
Make and share this Cinnamon Raisin Muffins recipe from Food.com.
Provided by sabrinasarah
Categories Dessert
Time 30m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 400 degrees F (200 degrees C).
- 2.Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- 3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.
Nutrition Facts : Calories 105.5, Fat 3, SaturatedFat 0.6, Cholesterol 10.2, Sodium 102.4, Carbohydrate 18.4, Fiber 0.5, Sugar 8.9, Protein 1.8
RAISIN ENGLISH MUFFIN BREAD
Batter breads like this are great to make because they don't require kneading. I slice the loaf and store it in the freezer for a quick breakfast.
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 slices).
Number Of Ingredients 9
Steps:
- Grease an 8x4-in. loaf pan; sprinkle with cornmeal and set aside. Place warm milk in a small bowl; add raisins and set aside., In a large bowl, dissolve yeast in warm water. Add the sugar, salt, cinnamon, reserved milk mixture and 1-1/2 cups flour. Beat until smooth, about 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead. , Spoon into prepared pan; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 28-33 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve slices of bread toasted.
Nutrition Facts :
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Reviews 14Category BreakfastServings 10Total Time 1 hr 40 mins
- Heat the water in a small microwavable bowl on high heat for 1 minute. Let rest a few minutes before stirring in the yeast and 1 tablespoon sugar. Let proof for 10 minutes.
- In another small microwavable bowl, heat the milk on high heat for 1 minute. Set aside. Melt the butter in another small bowl.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together the flour, remaining 2 tablespoons sugar, cinnamon and salt. Switch to the paddle attachment and while the mixer is on low speed, add the melted butter, warm milk and yeast mixture. Mix on low speed until just combined. Add the raisins and mix another minute until they’re dispersed throughout the dough. The dough should be sticky.
- Remove dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
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- In a small sauce pan, warm the wet ingredients on low heat just until the coconut oil is fully melted and the liquid sweetener is mixed through. Let sit until cool enough to touch.
- Mix the yeast mixture in with the wet ingredients and then pour all of the wet ingredients into the stand mixer with the dry ingredients. Turn on your mixer and let it run until a dough starts to form. You'll probably need to occasionally stop the mixer and scrape down the sides of the bowl. If the dough is too dry (which it probably will be) add in 1 teaspoon of water at a time until all of the flour has been incorporated into the dough. I used 3 teaspoons.
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4.5/5 (4)Total Time 40 minsCategory Bread, Rolls, Muffins & BreakfastCalories 172 per serving
- Spray a 9-by-5-inch loaf pan with floured cooking spray or grease and flour the pan. Optionally, add corn meal to the pan, shaking it around so cornmeal sticks to the sides and base of the pan, discard excess; set pan aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add 1 1/2 cups flour, yeast (not necessary to dissolve it first; just add it in dry), 1/4 cup granulated sugar, 2 teaspoons cinnamon, salt, baking soda, milk, water and beat on low speed for 30 seconds.
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Reviews 6Total Time 3 hrsEstimated Reading Time 3 mins
- In the bowl of a stand mixer with the paddle attachment, add bread flour, pastry flour, sugar, salt, cinnamon and yeast and blend a few times to mix.
- Pour and scrape into a large bowl, cover with plastic and a kitchen towel and let rest in a warm place until doubled in size, about two hours. 80 humid degrees F is the perfect proofing temperature if that is possible in your kitchen.
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5/5 (2)Category Bread, BreakfastCuisine American
- In a large bowl, stir together the starter and milk until well-combined. Add the flour, cinnamon, maple syrup (or honey), salt and raisins until the flour has been fully-incorporated with all the ingredients. Cover the bowl with plastic wrap and allow about five hours for bulk fermentation (more or less depending on room temperature; also see note below for alternate bulk fermentation method). The dough should increase in size during this time.
- Transfer the dough to a well-floured surface and sprinkle the top of the dough with flour. Take one portion of the dough, pull and fold over itself, keeping a ball shape. Repeat this several times, adding more flour as necessary. Note: A dough scraper would also be helpful in managing the dough by scraping from the bottom then folding the dough up over itself instead of using your hands.
- Preheat your oven to 325ºF. Heat a cast iron skillet over medium heat and apply a light brushing of butter. Cooking in batches, cook each muffin for two to four minutes on each side or until lightly brown. The muffins will rise during this time. Transfer the browned muffins on the same baking sheet (you don’t have to wipe off the corn meal). Finish the English muffins in the oven until they are cooked through, about 15 minutes. Enjoy immediately or crisp up in the toaster later.
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- In a large bowl or bowl of a stand mixer, combine yeast mixture, milk, butter, 2 cups flour, cinnamon, salt, and raisins. Mix well, adding the rest of the flour in small increments until a cohesive dough forms.
- Place dough on a surface lightly dusted with flour. Knead for about 6 minutes, adding more flour as necessary to prevent sticking. Place dough ball in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour to 90 minutes.
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- Put everything except the semolina and the raisins into the bowl of a stand mixer fitted with the paddle attachment (not the bread hook) Alternatively, if you have a bread machine you can set it to the dough cycle.
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- While the mixer is going, add in the raisins and let them get incorporated. If the dough seems excessively wet, add in a little bit more flour.
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