WHOLE-WHEAT RASPBERRY MUFFINS
Provided by Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Spread the oats on a rimmed baking sheet and cook until lightly toasted, 8 to 10 minutes; cool completely.
- Combine the toasted oats, flour, baking powder, salt and baking soda in a large bowl. Whisk together the oil, sour cream, brown sugar, vanilla, lemon zest and eggs in another large bowl. Fold the sour cream mixture into the flour mixture until just combined (a few lumps are okay), and then fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
RASPBERRY-FILLED POPPY SEED MUFFINS
Every bite of these golden muffins is packed with poppy seeds, lemon flavor and raspberry preserves. They taste great with a cup of coffee.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon zest and poppy seeds., Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 104mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH STRAWBERRY MUFFINS
This is a great recipe for muffins using fresh strawberries. It is a bit different from the other strawberry muffin recipes posted as it uses whole wheat flour, buttermilk and almond extract. These are really good warm from the oven for a special breakfast/brunch. As usual, I have modified the original to use sugar and egg substitutes and whole wheat flour. My family loves these and asks for them often in the summer when strawberries are in season.
Provided by Simply Chris
Categories Quick Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375 degrees.
- Spray muffin tin with cooking spray.
- Mix together flour, sugar, baking powder, backing soda and salt.
- In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
- Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
- Gently fold in the strawberries.
- Fill prepared mussin tins about 2/3 full.
- Top with cinnamon/sugar mmixture.
- Bake 15 mminutes or until tester comes out clean.
MIMI'S GIANT WHOLE-WHEAT BANANA-STRAWBERRY MUFFINS
A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
Provided by MIMI28
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
- In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
- Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 38.1 g, Cholesterol 31 mg, Fat 5.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 122.4 mg, Sugar 19 g
WHOLE WHEAT STRAWBERRY MUFFINS
This is an awesome recipe! Quick, super wholesome, and kid-friendly.
Provided by Jenny Harmon
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Combine milk, yogurt, and egg substitute in a small bowl. Whisk lightly.
- Mix all-purpose flour, whole wheat flour, sweetener, baking powder, and salt together in a large bowl. Toss in strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill the prepared muffin cups evenly with batter.
- Bake in the preheated oven until tops bounce back from the touch or a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool for 10 minutes; remove from the pan.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 25.3 g, Cholesterol 0.5 mg, Fat 0.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 300.8 mg, Sugar 2.7 g
WHOLE WHEAT STRAWBERRY MUFFINS WITH RASPBERRY FILLING
I wanted a fairly low calorie muffin for breakfast, so I threw this together. It works out to about 117 calories per muffin. You can use any jam for the filling, but if you're counting calories, remember to adjust the total! (the Kraft light double raspberry jam I used is 62 calories for the 6 tsp used)
Provided by CassiaDawn
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine flour, Splenda, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- In a separate bowl, mix canola oil, skim milk, and egg until smooth.
- Add dry mix to wet mix, stirring until just moistened.
- Fold chopped strawberries into batter.
- Line 12 muffin cups with paper liners, and fill each muffin cup 1/2 full with batter.
- Put 1/2 a tsp of raspberry jam in center of each muffin cup, and top with more batter until cups are just over 3/4 full.
- Bake at 375°F for 20 to 24 minutes.
- Remove from pan immediately and cool on wire rack.
Nutrition Facts : Calories 138.3, Fat 6.9, SaturatedFat 0.7, Cholesterol 17.9, Sodium 203.7, Carbohydrate 16.6, Fiber 2.7, Sugar 0.7, Protein 4
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