Cinnamon Raisin Flax Muffins Recipes
KIM'S CINNAMON FLAX MUFFINS
Low carb muffins that I have found on several web sites. I'm posting here to make sure it's saved and also to get the updated nutritional info since I have changed the recipe to substitute plain no fat yoghurt for the 1/4 cup plus 2 tbsp oil the original recipe called for
Provided by Marysdottir
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs in a bowl with a fork or wisk.
- Add the yoghurt, syrup, vanilla and water.
- In another small bowl combine dry ingredients.
- Stir dry ingredients into egg mixture.
- Let sit 5 minutes.
- Spoon into small well greased muffin cups. Don't use paper; they stick.
- Bake at 350 for 12-15 minutes or until lightly browned.
- Turn out onto a rack to cool.
- Store in the fridge or freezer.
CINNAMON RAISIN FLAX MUFFINS
Adaptation of recipe#123800, not sugar free (so it's Paleo, not Atkins) Very similar to the Flax4Life muffins. You really need all that cinnamon but could add walnuts, coconut, carrots, etc.
Provided by sheepdoc
Categories Quick Breads
Time 22m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
- Beat eggs.
- Mix in water, honey, oil, vanilla.
- Mix in flax seeds, baking soda, baking powder, cinnamon.
- Let stand 5 minutes.
- Fold in raisins.
- Divide into 10 muffin cups.
- Bake 15-18 minutes.
Nutrition Facts : Calories 191.9, Fat 11.7, SaturatedFat 1.6, Cholesterol 55.8, Sodium 125.7, Carbohydrate 19.5, Fiber 4.3, Sugar 13.1, Protein 4.3
CINNAMON FLAX MUFFINS
Another Atkins friendly flax recipe from the Atkins site, which I find easy to do, as I hate baking! If you're not low-carbing the flax is still very good for you so you could give them a try. I love them with butter or cream cheese. They taste like bran muffins to me. Not too sweet either.
Provided by A la Carte
Categories Breads
Time 25m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla.
- Combine the remaining dry ingredients, then stir in to egg mixture. Let stand for 5 minutes.
- Spoon into 9 muffin tins (lined with papers).
- Bake at 350 for 15-18 minutes. They will be browned and seem set when you press on them.
- Put on a cooling rack and then store in the fridge.
Nutrition Facts : Calories 152.4, Fat 12.9, SaturatedFat 1.4, Cholesterol 62, Sodium 117.9, Carbohydrate 5.4, Fiber 4.3, Sugar 0.5, Protein 4.4
CINNAMON RAISIN MULTIGRAIN MUFFINS WITH FLAX
This recipe was featured in an email today from the www.betterneggs.com website. "A perfect breakfast muffin - low in fat and full of fiber."
Provided by senseicheryl
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F In large bowl combine oats, cereal, flour, flaxseed, brown sugar, baking powder, cinnamon and salt; mix well. Add milk, Better'n Eggs, honey and oil; stir just until moistened. Stir in raisins.
- Fill 12 paper lined or greased muffin pan evenly with batter. Bake 12 to 14 minutes or until light golden brown.
Nutrition Facts : Calories 207.1, Fat 6.3, SaturatedFat 0.6, Cholesterol 0.5, Sodium 186.9, Carbohydrate 35.8, Fiber 4.9, Sugar 16.6, Protein 6.1
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
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