Whole Grain Fruitcake Muffins Recipes

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)

Steps:

• Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
• In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
• Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
• Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
• May be stored at room temperature for 2-3 days or frozen for 3-4 months.

HEARTY WHOLE GRAIN MUFFINS

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.

WHOLE GRAIN CEREAL MUFFINS

Steps:

• Stir together flours, baking powder, salt, and sugar.
• Measure cereal and milk into large mixing bowl. Let stand 5 minutes. Add egg and oil. Beat well.Add cranberries. Set aside.
• Add flour mixture. Stir until blended. Pour into lined muffin cups. {Spray PAM on the papers and they will not stick to the muffins].
• Bake at 400F about 17 minutes until lightly browned.

WHOLE GRAIN FRUITCAKE MUFFINS

Steps:

• In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes.
• Preheat the oven to 400°F.
• Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel.
• Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.