37549 elaines heart raisin muffin Recipes

  • Whole Grain Raisin Muffins
    buttermilk, canola oil, eggs, brown sugar, molasses and
    7 More
    buttermilk, canola oil, eggs, brown sugar, molasses, wheat bran, rolled oats, whole wheat flour, cinnamon, salt, baking powder, golden raisin
    25 min, 12 ingredients
  • Whole wheat raisin muffins
    whole wheat flour, white flour, baking powder, salt and
    5 More
    whole wheat flour, white flour, baking powder, salt, egg, beaten, milk, oil, honey, raisins
    28 min, 9 ingredients
  • Super Apple Raisin Muffins
    apples, peeled & chopped finely, sugar, honey and
    10 More
    apples, peeled & chopped finely, sugar, honey, raisins (soaked in boiling water and drained), oil, vanilla, egg, flour, whole wheat flour, baking soda, baking powder, cinnamon, allspice
    1 hour 10 min, 13 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Apricot/Raisin Muffins With Cashew Top
    butter or 1/2 cup margarine and
    14 More
    butter or 1/2 cup margarine, sugar or 3/4 cup splenda substitute, egg, water, powdered milk (instant ), lemon , zest of, lemon , juice of, all-purpose flour, baking powder, baking soda, salt, coriander, raisins, dried apricot, chopped to raisin size, cashews, chopped
    50 min, 15 ingredients
  • Yummy and Easy Raisin Muffins
    all-purpose flour, baking powder, salt, sugar and
    6 More
    all-purpose flour, baking powder, salt, sugar, overripe banana, mashed, chopped raisins, milk, egg , beat well, canola oil (or any vegetable oil), raisins, for topping (optional)
    20 min, 10 ingredients
  • Spicy Cinnamon Raisin Muffins Spicy Cinnamon Raisin Muffins
    flour, baking powder, soft shortening (or melted ) and
    6 More
    flour, baking powder, soft shortening (or melted ), cinnamon, salt, brown sugar, raisins, egg, milk
    20 min, 9 ingredients
  • Millet  Orange Raisin Muffins Millet Orange Raisin Muffins
    millet flour and
    9 More
    millet flour, unbleached all-purpose flour or 1/2 cup soy flour, baking powder, salt, orange zest, fresh orange juice, vegetable oil, brown rice syrup or 1/4 cup honey, raisins, poppy seed
    30 min, 10 ingredients
  • Chickpea Carrot Raisin Muffins Chickpea Carrot Raisin Muffins
    cooked chickpeas (canned is fine ), egg, water, chia seeds and
    8 More
    cooked chickpeas (canned is fine ), egg, water, chia seeds, raisins, sunflower seeds, baking powder, baking soda, carrot, peeled and grated, ground cinnamon, ground ginger, dates, chopped into 1/4-inch dice
    28 min, 12 ingredients
  • Sweet Potato-Raisin Muffins Sweet Potato-Raisin Muffins
    canned sweet potatoes, drained, sugar, sugar and
    10 More
    canned sweet potatoes, drained, sugar, sugar, butter, softened, eggs, beaten, flour, baking powder, salt, nutmeg, cinnamon, divided, milk, raisins, walnuts, chopped
    35 min, 13 ingredients
  • Sweet Potato-Raisin Muffins Sweet Potato-Raisin Muffins
    all-purpose flour, baking powder, baking soda, nutmeg and
    8 More
    all-purpose flour, baking powder, baking soda, nutmeg, cinnamon, egg, brown sugar, unsweetened applesauce, evaporated skim milk, sweet potato, cooked and mashed, canola oil (or other cooking oil), raisins
    45 min, 12 ingredients
  • Apple Cinnamon Raisin Muffins Apple Cinnamon Raisin Muffins
    flour, baking powder, salt, cinnamon, sugar substitute and
    5 More
    flour, baking powder, salt, cinnamon, sugar substitute, egg substitute, corn oil, skim milk, applesauce, unsweetened, raisins, washed, drained
    35 min, 10 ingredients
  • Refrigerator Bran Raisin Muffins Refrigerator Bran Raisin Muffins
    natural bran, boiling water, buttermilk, canola oil, eggs and
    6 More
    natural bran, boiling water, buttermilk, canola oil, eggs, sugar, salt, baking soda, flour, natural bran, raisins
    13 hour 20 min, 11 ingredients
  • Maple- Nut-Raisin Muffins Maple- Nut-Raisin Muffins
    brown sugar, bisquick baking mix and
    9 More
    brown sugar, bisquick baking mix, soft butter or 1 tsp margarine, bisquick baking mix, raisins, chopped pecans, brown sugar, milk, vegetable oil, maple extract, egg
    25 min, 11 ingredients
  • Sweet Potato & Raisin Muffins Sweet Potato & Raisin Muffins
    all-purpose flour, brown sugar, salt, baking powder and
    11 More
    all-purpose flour, brown sugar, salt, baking powder, ground nutmeg, ground cinnamon, ground ginger, pure vanilla extract, milk, cooked sweet potato, mashed, butter, melted, egg, toasted pecans, chopped, dark raisin, cinnamon sugar
    30 min, 16 ingredients
  • Pineapple Carrot Raisin Muffins Pineapple Carrot Raisin Muffins
    all purpose flour, sugar, baking powder, ground cinnamon and
    8 More
    all purpose flour, sugar, baking powder, ground cinnamon, ground ginger, shredded carrots, raisins, chopped walnuts, crushed pineapple (undrained ), eggs, butter or margarine, melted, vanilla
    25 min, 12 ingredients
  • Bran Raisin Muffins (St. John's Jug Muffins) Bran Raisin Muffins (St. John's Jug Muffins)
    all-purpose flour, whole wheat flour, baking soda and
    12 More
    all-purpose flour, whole wheat flour, baking soda, baking soda, salt, quick-cooking oats, all-bran cereal , 100% bran (i use all-bran), raisin bran cereal, grape-nuts cereal, raisins, unsalted butter, melted and cooled, buttermilk , well shaken, granulated sugar, brown sugar, eggs
    50 min, 15 ingredients
  • Low Carb Almond Flour Cinnamon Raisin Muffins Low Carb Almond Flour Cinnamon Raisin Muffins
    almond flour, all-purpose flour, splenda sugar substitute and
    6 More
    almond flour, all-purpose flour, splenda sugar substitute, baking soda, ground cinnamon, salt, eggs, beaten, apple cider vinegar, raisins , either regular or 3 tbsp golden
    25 min, 9 ingredients




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