WHOLE GRAIN RAISIN MUFFINS
Got this from a desertculinary.blogspot.com (Adapted from King Arthur Flour BC) I find these very tastey and filling. And not dense/ heavy at all but light even if with Whole Wheat flour. NOTE: i only got 9 regular sized out of of the supposed 12 muffins
Provided by fawn512
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
- Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
- Preheat the oven to 425.
- In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined.
- Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
- Bake for about 14 minutes, or until the top springs back when lightly touched.
- When done, remove the muffins from the pans as soon as you can handle them.
- Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.
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Nirmala Singh
[email protected]I love the combination of whole grain flour and raisins in these muffins. They're hearty and flavorful.
Akhtar abbas
[email protected]These muffins are a delicious and healthy way to start the day.
Touqeer Malik
[email protected]I've made these muffins several times and they always turn out perfectly. They're a great recipe to have on hand for busy mornings.
Joel Kassanga
[email protected]These muffins are the perfect size for a quick snack or breakfast on the go.
Jordan Barillas
[email protected]I love that these muffins are made with simple, wholesome ingredients. I know exactly what I'm putting into my body.
Xhaksea Xhaksea
[email protected]These muffins are a great way to get your kids to eat whole grains. They're so delicious, they won't even know they're healthy!
Mohamed K
[email protected]I've been making these muffins for years and they're always a favorite. They're so versatile, I can serve them for breakfast, lunch, or a snack.
hoor ulain
[email protected]These muffins are the perfect fall treat. They're warm and comforting, with just the right amount of sweetness.
Beatrice Victoria
[email protected]I made these muffins for a bake sale and they were a huge hit. Everyone loved them!
Qasim Dar
[email protected]These muffins are a great way to use up leftover raisins. I also like to add a handful of chopped nuts or dried cranberries to the batter.
Chrislene Lindor
[email protected]I've tried several different whole grain muffin recipes and this one is by far the best. The muffins are moist and flavorful, and they don't have that dry, crumbly texture that some whole grain muffins have.
Tomtim Jones
[email protected]These muffins are so easy to make, even my kids can help. We love making them together on the weekends.
yasin ahmed
[email protected]I used honey instead of sugar in the batter and they turned out great. They were still plenty sweet, but not too sugary.
Sebastian chez
[email protected]I added some chopped walnuts to the batter for extra flavor and crunch. They were delicious!
Aqib Zada
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches.
Felicia Clark
[email protected]I love that these muffins are made with whole grain flour. It makes them a healthier option than traditional muffins.
King Joemama
[email protected]I've made these muffins several times now and they always turn out perfect. They're so easy to make and they're always a crowd-pleaser.
Martins Fadahunsi
[email protected]These muffins were a hit with my family! They're moist and fluffy, with just the right amount of sweetness. The raisins add a nice touch of flavor and texture.