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
CINNAMON RAISIN MUFFINS
I'm going to call these "healthy-ish" because of (a) there is only half a cup of sugar, compared to cupcakes I make that have like 2 cups, and (b) it is made with whole wheat flour. I don't know how to come up with the nutritional value. I have never tried these with regular flour, and the recipe, I must say, is pretty good, so...
Provided by reece solorio
Categories Other Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees and grease 12-cup muffin pan
- 2. In a large bowl, combine all dry ingredients except the raisins (brown sugar, cinnamon, nutmeg, flour, sugar, baking powder and salt)
- 3. In another bowl, combine the melted butter with the milk, egg and vanilla until well mixed.
- 4. Stir the wet ingredients into the dry ingredients until moist. Then fold in the raisins.
- 5. Place the batter into the muffin pan. Bake for 10-12 minutes or until toothpick test comes out clean.*
- 6. ***NOTE*** I do not own big muffin pans, like the ones that make those big muffins in resturaunts. Ergo, I guess I'm technically using "cupcake" pans. Real muffin pans I'm sure will take longer than 10 minutes to bake, and possibly you may not get a full 12, but I haven't been able to try that yet. Enjoy!
CINNAMON MUFFINS
This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON ROLL MUFFINS
Muffins that taste just like cinnamon rolls.
Provided by Louise Buckles
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
- Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
- Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
- Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
- Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 24.2 g, Cholesterol 27.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 155.3 mg, Sugar 12.5 g
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.
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EASY CINNAMON RAISIN SWIRL MUFFINS RECIPE | FOODAL
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5/5 (1)Total Time 25 minsCategory MuffinsCalories 289 per serving
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners and spray any exposed metal on top with cooking spray. Set aside.
- Divide the brown sugar in half, and set aside 1/2 cup in a small bowl. Mix together the other 1/2 cup brown sugar, cinnamon, and raisins in a separate small bowl. Set aside.
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