Whole Wheat Oatmeal And Raisin Muffins Recipes

Steps:

• Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
• Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
• Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
• Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
• Divide batter evenly into the prepared muffin tin.
• Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

Steps:

• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
• Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
• Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
• Stir in boiling water. Let batter stand 15 minutes.
• Preheat oven to 375°.
• Spoon batter into 12 muffin cups coated with cooking spray.
• Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pans immediately; place on a wire rack.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
• In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
• In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
• Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.