Whole Grain Raisin Muffins Recipes

WHOLE WHEAT CARROT MUFFINS

Steps:

• In a bowl, combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt. In a small bowl, beat the margarine, orange juice and egg on medium speed for 1 minute (mixture will not be smooth). Stir into dry ingredients just until blended. Fold in carrots and raisins., Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

WHOLE GRAIN MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
• In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined.
• Add apples, raisins, carrots, walnuts and ¼ cup of the coconut and stir gently until well combined.
• Spoon batter into 16 paper-lined muffin tins, filling each about ⅔ full.
• Top evenly with remaining 2 tablespoons coconut and bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

100% WHOLE WHEAT CINNAMON RAISIN MUFFINS

Steps:

• Preheat your oven to 400ºF, and line or grease 9 muffin cups.
• In a large bowl, whisk together the water, egg, cereal, and raisins. Let them sit and soak while you measure out your dry ingredients.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
• Returning to the cereal bowl, stir in the honey, applesauce and oil. Gently stir in the flour mixture, until everything is just combined. Do not overmix.
• Pour the batter evenly into the 9 muffin cups. They will be rather full.
• Bake the muffins for 15 to 20 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.

WHOLE WHEAT RAISIN MUFFINS

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 CARROT-RAISIN MUFFINS

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.

WHOLE GRAIN RAISIN MUFFINS

Steps:

• In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
• Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
• Preheat the oven to 425.
• In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined.
• Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
• Bake for about 14 minutes, or until the top springs back when lightly touched.
• When done, remove the muffins from the pans as soon as you can handle them.
• Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.

APPLE CARROT RAISIN WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 350°F (180ºC). Grease or line 12 muffin cups with paper baking cups. Combine flours, sugar, baking soda, cinnamon and salt in a large bowl. Add apples, carrots, raisins, walnuts and coconut. Mix well. Add oil, milk, vanilla and eggs. Stir just until moistened. Fill prepared muffin cups 3/4 full.
• Bake for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Immediately remove from pans. Cool.

WHOLE WHEAT CINNAMON RAISIN MUFFINS

Steps:

• Makes 8 muffins.
• Preheat oven to 375. Grease muffin tins or use paper muffin cups.
• Sift together the flour and the baking powder.
• In another bowl, blend the butter, cinnamon, salt and brown sugar until well combined. Blend in egg and skim milk. Pour wet ingedient mixture over the flour mixture. Stir just until combined. There will be lumps, do not over-stir. Add raisins.
• Pour batter evenly into prepared muffin tin. Bake in the center of the oven for 16 to 20 minutes.