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!
EASY BISQUICK OATMEAL CINNAMON RAISIN MUFFINS
My husband thinks I should open a muffin shop Ha Ha, so I have been playing with different types of muffins. Today I felt like oatmeal raisin muffins.
Provided by Judy Wisniewski
Categories Muffins
Time 35m
Number Of Ingredients 9
Steps:
- 1. Pre heat oven 400 degrees, line a muffin pan with cupcake liners
- 2. slightly beat the egg, add all the remaining ingredients, mix until the ingredients are wet, don't over mix.
- 3. I use an ice cream scoop and scoop the mixture in the cupcake liners, I got 7 muffins out of this batter, depends on how big or small you want the muffins.
- 4. Place in the oven and bake 18-20 mins, until golden brown. I will let you know how the family likes it when they get up, which will be soon when they smell these....mmmm
SUGAR-FREE CINNAMON RAISIN MUFFINS
These are wonderful sugar-free muffins that are enjoyed by my whole family. For any health concious diet.
Provided by Annacia
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first five ingredients.
- Add dry ingredients and raisins.
- Mix well.
- Bake at 350 degrees for about 15 minutes or until toothpick pulls out clean.
Nutrition Facts : Calories 139, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.2, Sodium 154.4, Carbohydrate 27.9, Fiber 2.8, Sugar 6.5, Protein 4.5
LOW-SUGAR CINNAMON BUN MUFFINS
Get the same sticky, gooey goodness of a cinnamon bun but with only 16 grams of carbohydrates and 2 grams of sugar per bun. Ideal for anyone tracking their sugar intake.
Provided by Food Network Kitchen
Time 1h30m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
- Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
- Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
- Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
- For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.
Nutrition Facts : Calories 270, Fat 25 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 100 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 7 grams, Sugar 2 grams
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
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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Reviews 185Calories 209 per servingCategory Muffins
- Bring 3 cups of water to a boil in a small saucepan. Remove from heat and add raisins. Let sit for 10 minutes to plump the raisins. Drain well and set aside.
- Preheat oven to 400ºF. Spray a 12 cup muffin pan with cooking spray or line with paper liners; set aside.
- In a large mixing bowl combine the flour, baking powder, salt, cinnamon, and sugars. Stir with a whisk to combine. Make a well in the center.
- In a 4 cup measuring cup with a pour spout whisk the butter, egg, vanilla, and milk together until well blended. Pour into the center of the flour mixture. Fold everything together until just moistened. Avoid over-mixing. Fold in the raisins.
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