WHOLE GRAIN RAISIN MUFFINS
Got this from a desertculinary.blogspot.com (Adapted from King Arthur Flour BC) I find these very tastey and filling. And not dense/ heavy at all but light even if with Whole Wheat flour. NOTE: i only got 9 regular sized out of of the supposed 12 muffins
Provided by fawn512
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
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.
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Suuna Moses
[email protected]These muffins are a delicious and healthy snack that the whole family will love.
Ariana Posos
[email protected]These muffins are a great way to get your kids to eat whole grains.
Wali Mohammad maheri
[email protected]I made these muffins for a bake sale and they sold out in minutes. Everyone loved them!
Llewellyn Baadjies
[email protected]These muffins are a great way to start your day. They're healthy and filling, and they taste delicious.
Zeeshan arshad
[email protected]I made these muffins for my husband's lunch and he loved them. He said they were the best muffins he'd ever had.
Shakayla Moultrie
[email protected]These muffins are a great way to use up leftover raisins.
Dennis Mogire
[email protected]I'm not a baker, but these muffins were so easy to make. I followed the recipe exactly and they turned out perfectly.
Vivian bosibori
[email protected]These muffins freeze really well. I made a double batch and froze half of them. They were just as good when I thawed them out.
Sumon Basu
[email protected]I made these muffins in a mini muffin tin and they were perfect for a party. They were so cute and everyone loved them.
Khawar Abbasi
[email protected]These muffins are so versatile. You can add any type of fruit you like, or even chocolate chips.
asif awan
[email protected]I used a combination of raisins and cranberries in these muffins and they were delicious. The cranberries added a tart flavor that balanced out the sweetness of the raisins.
Nowel Phiri
[email protected]I added a teaspoon of cinnamon to the batter and it gave the muffins a delicious warm and spicy flavor.
Blanc Debris
[email protected]I made these muffins gluten-free by using gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
Emierose28 Palacay
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
Sameer Faizu
[email protected]I made these muffins with my kids and they had a lot of fun helping me. They were so excited to eat them when they were finished.
Terrence Jones
[email protected]I'm not a huge fan of raisins, but I really enjoyed these muffins. The raisins were plump and juicy, and they added a nice texture to the muffins.
Mpho Mudubu
[email protected]These are the best whole grain raisin muffins I've ever had. They're so moist and fluffy, and the raisins add a nice sweetness.
Christal Kofi
[email protected]I made these muffins for a potluck and they were a huge success. Everyone loved them!
Ukasha Laskani
[email protected]These muffins were a hit with my family! They were moist and flavorful, with the perfect amount of sweetness. I will definitely be making them again.