ROSEMARY AND GOLDEN RAISIN MUFFINS
Bisquick Original baking mix makes these savory muffins easy. Serve them for a crowd, or save them for a snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 12 regular size muffin cups with cooking spray.
- In small bowl, place raisins; add enough hot water to cover. Let stand 10 minutes; drain.
- In medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened. Stir in raisins. Divide batter evenly among muffin cups.
- Bake 17 to 19 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg
MAKEOVER ROSEMARY MUFFINS
In this recipe, we created light, full-flavored muffins that accompany any meal beautifully. While we knocked off a hefty amount of saturated fat, calories, sodium and cholesterol from the original, these tasty makeover muffins never let on that they're healthier. -Marlea Rice Warren, St. Louis Park, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, yogurt, milk, oil and mustard. Stir into dry ingredients just until moistened. Fold in the cheese, olives and rosemary., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 217 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 394mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
GOLDEN RAISIN ROSEMARY MUFFINS
Make and share this Golden Raisin Rosemary Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 24 miniature muffins
Number Of Ingredients 9
Steps:
- In a small saucepan, simmer milk, raisins, and rosemary for 2 minutes; remove from heat; add in butter and stir until melted; let cool.
- Preheat oven to 350°; grease mini muffin tins or use foil baking liners.
- In a big bowl, mix flour, sugar, baking powder, and salt.
- Whisk egg into the milk mixture; pour liquid mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
- Scoop batter into muffin cups; bake about 20 minutes, or until browned and springy in the center.
- Turn out of pan and serve hot, or cool on a rack.
Nutrition Facts : Calories 78.8, Fat 2.5, SaturatedFat 1.5, Cholesterol 13.9, Sodium 78.6, Carbohydrate 13, Fiber 0.3, Sugar 6, Protein 1.4
YUMMY AND EASY RAISIN MUFFINS
Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!
Provided by Arashijing
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven at 400 Fahrenheit.
- Mix the dry ingredients together: flour, baking powder, salt, and sugar.
- In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
- Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
- Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
- Bake for 20 minutes or until light to medium brown.
Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8
TOMATO ROSEMARY MUFFINS
Make and share this Tomato Rosemary Muffins recipe from Food.com.
Provided by CURLEYBERLEY
Categories Quick Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Stir together flour, parmesan cheese, sugar, baking powder, rosemary, baking soda, garlic powder and pepper.
- Make a well in center of dry ingredients.
- Combine egg, milk, tomato sauce and oil. Add all at once to well in the center of the dry ingredients.
- Stir just until moistened.
- Lightly grease 36 1-3/4" muffin cups; fill 2/3 full. Sprinkle with parmesan cheese.
- Bake at 350 for 15 minutes or until lightly browned.
- Remove from pan.
- To make 12 regular size muffins, bake 20-24 minutes. These freeze well.
Nutrition Facts : Calories 311.8, Fat 15.6, SaturatedFat 3.4, Cholesterol 43, Sodium 388, Carbohydrate 35.2, Fiber 1.3, Sugar 5.3, Protein 7.9
GOLDEN RAISIN BRAN MUFFINS
I tried many bran muffin recipes before coming up with this one. My family and friends say these moist muffins, flavored with applesauce, raisins and cinnamon, are the best they have tasted. -Joanne Foote, Harbour Breton, Newfoundland
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 226mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.
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GOLDEN RAISIN AND ROSEMARY MUFFINS - THE NUT-FREE …
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Category Baked GoodsTotal Time 30 minsEstimated Reading Time 2 mins
- Preheat oven to 375°F, with rack in lower third. Spray muffin pan with nonstick cooking spray. Set aside.
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- Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan.
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