Raisin Gingerbread Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
• In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
• Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
• Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.

Steps:

• Heat oven at 400 Fahrenheit.
• Mix the dry ingredients together: flour, baking powder, salt, and sugar.
• In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
• Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
• Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
• Bake for 20 minutes or until light to medium brown.

Steps:

• Beat together first 5 ingredients until blended. Stir together remaining ingredients and add, all at once, beating until blended. Do not overbeat. Divide batter between 18 paper lined muffin cups and bake in a 350 oven for about 25 minutes or until a cake tester inserted in center comes out clean. Allow to cool for 10 minutes and then remove from pans and continue cooking on rack. Makes 18 muffins Source: Renny Darling

Steps:

• 1. Stir together flour, baking powder, baking soda, salt and spices. Set aside.2. In large mixing bowl, combine KELLOGG'S SPECIAL K cereal, sugar, milk, egg whites, oil, molasses and raisins. Mix well. Add dry ingredients, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch mufifn-pan cups coated with cooking spray.3. Bake at 400°F for 16 minutes or until lightly browned. Serve warm.