Whole Wheat Raisin Muffins Recipes

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 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.

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.

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.