WHOLE WHEAT CARROT-RAISIN MUFFINS
These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
Provided by abby
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS
I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
- Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
- Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
- Stir in boiling water. Let batter stand 15 minutes.
- Preheat oven to 375°.
- Spoon batter into 12 muffin cups coated with cooking spray.
- Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; place on a wire rack.
WHOLE WHEAT APPLE-RAISIN MUFFINS
I'm not sure where I got this recipe. I've had it for a while, but it's very good. It's especially good warm, right out of the oven with butter. Yum.
Provided by Pamplemoussee
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 169.8, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 211.1, Carbohydrate 33.8, Fiber 2.1, Sugar 16.1, Protein 3.7
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WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS RECIPE
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- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
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