Whole Wheat Apple Raisin Muffins Recipes

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, applesauce and oil. Stir into dry ingredients until just moistened. Fold in the apple, raisins and orange zest., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Heat oven to 400 degrees F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray.
• Mix flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Make well in center.
• Stir together buttermilk, applesauce, egg whites and canola oil in a small bowl. Pour buttermilk mixture into well of dry ingredients. Stir just until evenly moistened. Do not over mix. Gently fold in apple and raisins. Divide batter evenly among 12 muffin cups.
• Bake in 400 degree F oven for 25 minutes or until wooden pick inserted in centers of muffins comes out clean. Turn muffins out onto wire rack to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
• Lightly beat egg whites.
• In a separate bowl mix dry ingredients thoroughly.
• In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
• Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

Steps:

• Into a bowl sift the flour, the cinnamon, the baking soda, and a pinch of salt. In a large bowl with an electric mixer beat together the egg and the brown sugar until the mixture is thick and pale, add the sour cream and the vanilla, and beat the mixture until it is combined well. Beat in the flour mixture, a little at a time, and beat the batter until it just combined. Stir in the apples, the raisins, and the walnuts and divide the batter among 16 paper-lined 1/2 cup muffin tins. Bake the muffins in the middle of a 350°F. oven for 20 to 25 minutes, or until a tester comes out clean, turn them onto a rack, and let them cool.

Steps:

• Preheat oven to 400 degrees.
• Spray 12 muffin cups with nonstick cooking spray.
• In a bowl with electric mixer, beat oil, applesauce, and sugar together for 2 minutes.
• Add eggs and vanilla; beat 1 minute.
• In another bowl, stir together flours, baking soda, cinnamon and salt.
• Fold in diced apple, raisins, and chopped walnuts.
• Add dry ingredients to oil mixture.
• Stir just until combined.
• Do not overmix.
• Fill muffin cups.
• Bake 20-25 minutes or until done.
• Cool in pan 5 minutes, then cool on wire rack.

Steps:

• In a bowl, thoroughly stir together flours, salt and baking powder.
• Make a well in center of blended ingredients.
• Combine egg, milk, oil, and honey; add all at once to dry ingredients.
• Fold in raisins.
• Fill greased muffin tins 2/3 full.
• Bake at 400 degrees 16 to 18 minutes.

Steps:

• In food processor: dump the first five ingredients and blend until the ingredients are 'liquified'.
• Add the salt and baking powder and pulse to mix.
• Add the cinnamon, flour, wheat germ and raisins and pulse just until mixed.
• Spray an ice cream scoop with non-stick spray and use that to form the muffins.
• Bake 350 for about 23 minutes if you make 16 muffins, longer if you make 12 larger muffins.
• These freeze well.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
• Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Blend all dry ingredients together in a bowl.
• In a seperate bowl; combine egg, oil, and milk; add dry ingredients to egg mixture and stir until JUST blended.
• Fold in apples and nuts; batter will be thick.
• Fill well greased muffin cups 2/3 full; bake at 400 degrees for 18 to 20 minutes, or until tops spring back when touched.