ROSEMARY AND GOLDEN RAISIN MUFFINS
Bisquick Original baking mix makes these savory muffins easy. Serve them for a crowd, or save them for a snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Lightly spray 12 regular size muffin cups with cooking spray.
- In small bowl, place raisins; add enough hot water to cover. Let stand 10 minutes; drain.
- In medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened. Stir in raisins. Divide batter evenly among muffin cups.
- Bake 17 to 19 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg
CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS
The appearance of fresh cranberries is a surefire sign that the fall holidays have arrived. These tiny muffins always make our list of breakfast goodies to bake. The tartness of the cranberries is complemented by the sweetness of the golden raisins and richness of the heavy cream, which gives the muffins just the right balance. The combo of heavy cream and sour cream give the muffins great texture. Add a soft pat of melted butter on the warm muffins, and you have just created the perfect morning.
Provided by Food Network
Time 45m
Yield 12 medium muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray.
- In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside
- In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
- Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter.
- Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
- Allow to cool in the muffin pans for 5 to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.
PEAR, RICOTTA AND ROSEMARY CORN MUFFINS
Indulge yourself by spreading a pat of butter over each of these warm, scrumptious pear and ricotta muffins. Add a drizzle of honey for that over-the-top goodness. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a microwave-safe bowl, combine golden raisins, orange juice, butter and rosemary; microwave, covered, on high 1 minute. In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, ricotta and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in raisin mixture. Gently stir in pears (batter will be thick). Divide batter among 12 greased muffin cups. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
GOLDEN RAISIN ROSEMARY MUFFINS
Make and share this Golden Raisin Rosemary Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 24 miniature muffins
Number Of Ingredients 9
Steps:
- In a small saucepan, simmer milk, raisins, and rosemary for 2 minutes; remove from heat; add in butter and stir until melted; let cool.
- Preheat oven to 350°; grease mini muffin tins or use foil baking liners.
- In a big bowl, mix flour, sugar, baking powder, and salt.
- Whisk egg into the milk mixture; pour liquid mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
- Scoop batter into muffin cups; bake about 20 minutes, or until browned and springy in the center.
- Turn out of pan and serve hot, or cool on a rack.
Nutrition Facts : Calories 78.8, Fat 2.5, SaturatedFat 1.5, Cholesterol 13.9, Sodium 78.6, Carbohydrate 13, Fiber 0.3, Sugar 6, Protein 1.4
ROSEMARY-CORN MUFFINS
In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
- Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
- Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
Nutrition Facts : Calories 170 g, Cholesterol 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 142 g
GOLDEN RAISIN BRAN MUFFINS
I tried many bran muffin recipes before coming up with this one. My family and friends say these moist muffins, flavored with applesauce, raisins and cinnamon, are the best they have tasted. -Joanne Foote, Harbour Breton, Newfoundland
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or paper-lined muffin cups two-thirds 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.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 226mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.
GOLDEN RAISIN BRAN MUFFINS
This recipe came from Taste of Home. It calls for Golden Raisins but I used regular raisins. Yummy, healthy breakfast or snack. My 1 yr old even likes them!
Provided by LKsmommy
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the applesauce, oil, milk and egg.
- Stir in bran and let stand for 5 minutes.
- In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda, and salt; stir in bran mixture just until blended.
- Fold in raisins (batter will be thick).
- Fill greased or paper-lined muffin cups 2/3 full.
- Bake at 375 for 15-20 minutes.
- Cool for 5 minutes before removing from pan to wire rack.
- Serve warm.
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GOLDEN RAISIN AND ROSEMARY MUFFINS - THE NUT-FREE VEGAN
From thenutfreevegan.net
Category Baked GoodsTotal Time 30 minsEstimated Reading Time 2 mins
- Preheat oven to 375°F, with rack in lower third. Spray muffin pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk together flour, sugan, baking powder and salt; make a well in the center. Add liquid mixture, rosemary and raisins to well. With a rubber spatula, gently stir ingredients just until batter is moistened.
- Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan.
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5/5 (2)Calories 174 per servingServings 12
- Combine first 3 ingredients in a 2-cup glass measure. Microwave at high 2 minutes; let stand 2 minutes. Add butter, stirring until melted. Cool to room temperature.
- Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2/3 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk mixture and egg, and add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins.
- Bake at 350° for 20 minutes or until the muffins spring back when lightly touched in center. Remove the muffins from the pan immediately, and place on a wire rack.
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