Directions:
- Preheat the oven to 375 degrees. Spray the cups of 2 or 3 standard muffin tines, or eight to ten popover cups or one-cup ramekins.
- In a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
- In another bowl, combine the wet ingredients (up to and including the eggs) with a whisk. Add the wet ingredients to the dry ingredients, stirring just until moistened; the batter will be lumpy. Do not over-mix. Drain the raisins and gently fold them into the mixture with a large spatula to distribute evenly. Spoon the batter into the baking cups, filling them level with the top.
- Bake for 25 to 30 minutes, or until golden and the tops are dry and springy to the touch. A cake tester inserted into the center will come out clean. Cool in the baking pan/cups for five minutes before removing to cool on a rack. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 472.23 Kcal (1977 kJ) | ||
| Calories from fat | 159.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 27% | |
|---|---|---|---|
| Cholesterol | 99.74mg | 33% | |
| Sodium | 520.64mg | 22% | |
| Potassium | 626.59mg | 13% | |
| Total Carbs | 70.19g | 23% | |
| Sugars | 15g | 60% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 10.52g | 21% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 3.5mg | 19% | |
| Calcium | 223.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 180.87 Kcal (757 kJ) | ||
| Calories from fat | 60.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.77g | 27% | |
|---|---|---|---|
| Cholesterol | 38.2mg | 33% | |
| Sodium | 199.41mg | 22% | |
| Potassium | 239.99mg | 13% | |
| Total Carbs | 26.88g | 23% | |
| Sugars | 5.75g | 60% | |
| Dietary Fiber | 1.88g | 20% | |
| Protein | 4.03g | 21% | |
| Vitamin C | 1mg | 4% | |
| Iron | 1.3mg | 19% | |
| Calcium | 85.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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