Rumraisinmuffins Food

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YUMMY AND EASY RAISIN MUFFINS



Yummy and Easy Raisin Muffins image

Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!

Provided by Arashijing

Categories     Dessert

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large overripe banana, mashed
3/4 cup finely chopped raisins
1 cup milk
1 egg, beat well
1/4 cup canola oil (or any vegetable oil)
12 pieces raisins, for topping (optional)

Steps:

  • Heat oven at 400 Fahrenheit.
  • Mix the dry ingredients together: flour, baking powder, salt, and sugar.
  • In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
  • Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
  • Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
  • Bake for 20 minutes or until light to medium brown.

Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8

MOLASSES RAISIN MUFFINS



Molasses Raisin Muffins image

These healthy, moist, and delicious Molasses Raisin Muffins are a perfect way to start each morning.

Provided by Kathilee and Emma

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

2 cups plain yogurt
1 egg, beaten
⅓ cup molasses
1 cup raisins
½ cup wheat germ
1 cup quick cooking oats
3 tablespoons butter, melted
1 ½ cups whole wheat flour
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  • Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
  • Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 37.5 g, Cholesterol 25.6 mg, Fat 5.2 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 289.4 mg, Sugar 15.2 g

RAISIN BRAN MUFFINS THAT WORK



Raisin Bran Muffins That Work image

I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

Provided by Lennie

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 eggs
1 cup 1% low-fat milk
1/2 cup canola oil
1/4 cup molasses
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups wheat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins (or blueberries, unthawed if frozen)

Steps:

  • Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
  • In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
  • Stir in bran; let stand for 5 minutes.
  • In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
  • Carefully stir in raisins, being careful not to overmix.
  • Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
  • Spoon into paper-lined muffin cups, filling right to the top.
  • Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
  • As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
  • Remove muffins from pan and cool on rack.

RUM-RAISIN MUFFINS



Rum-Raisin Muffins image

Rum-soaked raisins and currants dot these glaze-topped delicate muffins. Recipe was in "Sweet and savory Muffins" from a November 1985 issue of Bon Appetit magazine. Overnight soaking of raisins and currants is not included in prep time.

Provided by Leslie in Texas

Categories     Quick Breads

Time 45m

Yield 16 muffins

Number Of Ingredients 15

1/2 cup golden raisin
1/2 cup dried currant
1/2 cup dark rum
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
6 tablespoons unsalted butter, room temperature (3/4 stick)
1 cup sour cream
1 egg, room temperature
3/4 teaspoon vanilla
1/3 cup powdered sugar
3 drops fresh lemon juice

Steps:

  • Soak raisins and currants in rum to cover overnight, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
  • Drain fruit, reserving rum.
  • Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
  • Cut in butter until coarse meal forms; mix in fruit.
  • Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
  • Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
  • Spoon batter into prepared cups, filling each 3/4 full.
  • Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
  • Cool 5 minutes in pan.
  • Meanwhile prepare glaze:.
  • In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
  • Remove muffins from pan;spread glaze over top.
  • Serve warm or room temperature.

Nutrition Facts : Calories 233.8, Fat 7.8, SaturatedFat 4.8, Cholesterol 31, Sodium 124.2, Carbohydrate 36.3, Fiber 1.1, Sugar 19, Protein 3.1

MORNING GLORY MUFFINS



Morning Glory Muffins image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

CLASSIC BRAN MUFFINS



Classic Bran Muffins image

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

1 ½ cups wheat bran
1 cup buttermilk
⅓ cup vegetable oil
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup raisins

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

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Make and share this Raisin Bran Muffins recipe from Food.com.

Provided by hollyberry

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 tablespoon sugar
1/2 teaspoon cinnamon
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 cups kellogg's Raisin Bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil

Steps:

  • Preheat oven to 350°F.
  • In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
  • In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
  • In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
  • Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
  • Bake approximately 25 minutes, or until tester comes out clean.

ROXIE'S BRAN MUFFINS



Roxie's Bran Muffins image

This recipe was given to me by my midwife after having a baby. Guaranteed to make everything, and I mean everything, better!!!

Provided by Lisa

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

½ cup raisins
1 egg
¾ cup milk
1 ½ cups bran cereal (such as Kellogg's All-Bran® Original Cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
½ cup honey

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
  • Cover raisins with water in a microwave-safe bowl, and microwave on High for 1 minute to plump. Drain the raisins, and set aside.
  • Beat the egg with milk in a bowl, and mix in the bran cereal. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the plumped raisins, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
  • Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 38.1 g, Cholesterol 22.1 mg, Fat 3.3 g, Fiber 7 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 208.5 mg, Sugar 21.9 g

RUM RAISIN MUFFINS



Rum Raisin Muffins image

Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon rum extract
1-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup 2% milk
1 cup raisins
1/2 cup chopped pecans
1/4 cup maple syrup

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill 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. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL-RAISIN MUFFINS



Oatmeal-Raisin Muffins image

From the Cafe Beaujolais in northern California, a wonderful and different muffin recipe. From "Morning Food" by Margaret S. Fox and John Bear.

Provided by Miss Annie

Categories     Quick Breads

Time 1h

Yield 12 Muffins

Number Of Ingredients 11

1 cup rolled oats
1 cup buttermilk
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs, beaten lightly
1/3 cup packed light brown sugar
6 tablespoons melted butter
1/3 cup raisins

Steps:

  • Combine the oats and buttermilk and let stand 30 minutes.
  • Sift together the flour, baking powder, salt, baking soda and cinnamon.
  • Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
  • Stir until just combined.
  • The batter will be lumpy.
  • Fold in the raisins.
  • Spoon into a muffin tin about 2/3 full.
  • Bake at 400º F for 15 to 20 minutes.

Nutrition Facts : Calories 160.6, Fat 7.3, SaturatedFat 4.1, Cholesterol 47.1, Sodium 228.9, Carbohydrate 20.9, Fiber 1.1, Sugar 9.4, Protein 3.6

RUM AND RAISIN MUFFINS



Rum and Raisin muffins image

Tasty, gooey, grown-up muffins! The longer the raisins soak in the rum, the better!

Provided by Rowena Wilkes

Time 35m

Yield Makes Muffins

Number Of Ingredients 14

200g raisins
3 tbsp rum
280g plain flour
1 tbsp baking powder
pinch of salt
115g soft dark brown sugar
2 eggs
200ml milk
85g butter, melted and cooled
50g softened butter
95g icing sugar
1 1/5 tsp rum
1 tsp milk
dark chocolate, grated

Steps:

  • Put the raisins in a bowl or kilner jar, add the rum and leave to soak for at least 1-2 weeks (the longer the better!)
  • Preheat the oven to 200C. Line a muffin tin with 12 paper cases.
  • Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.
  • Beat the eggs, milk and melted butter together in a separate bowl. Make a well in the centre of the dry ingredients. Pour in the beaten liquid ingredients and add the soaked raisins with the soaking rum. Stir gently until just combined, do not over-mix.
  • Spoon the mixture into the prepared muffin cases and bake in the oven for about 20mins until well-risen, golden brown and firm to the touch.
  • Leave the muffins to cool in the tin for 5 mins then transfer to a wire rack to cool completely.
  • To make the icing, mix together the butter, icing sugar, rum and milk until smooth and creamy. Spoon equally on to the top of each muffin and sprinkle with the grated chocolate. Enjoy!

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
  • Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g

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Preheat oven to 350°F. Spray mini muffin tin with cooking spray and set aside. In a small bowl add the mashed banana, applesauce, maple syrup, and vanilla extract. Stir to combine. In medium size mixing bowl add the oats, white wheat flour, baking soda, cinnamon, and salt. Stir to combine.
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10 BEST WALNUT AND RAISIN MUFFINS RECIPES - YUMMLY
Carrot Raisin Muffins My Whole Food Life. unsweetened applesauce, unsweetened shredded coconut, shredded carrots and 7 more. Oatmeal Raisin Muffins Clean Eats Fast Feets. baking soda, cinnamon, flour, almond milk, baking powder, raisins and 6 more. Apple Raisin Muffins Noshtastic. raisins, baking powder, cinnamon, granny smith apple, butter and 5 more . …
From yummly.com


THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
“Old School Diner With Great Comfort Food!” 8. Frost Diner. 124 reviews Open Now. American, Diner $ “Still putting out simple, affordable food!” “Time Comes to a Stop at the Frost Dinner” 9. Taj Palace Indian Cuisine. 29 reviews Closed Now. Indian, Asian $$ - $$$ Menu “Wonderful Food Delivery to Car” “First time - limited experience with...” Order online. 10. LongHorn ...
From tripadvisor.com


BEST THESE MUST-DEVOUR MUFFIN RECIPES WILL TURN
These moist banana muffins are packed with walnuts, granola and coconut and topped with banana chips, more granola and coconut for some extra crunch.
From foodnetwork.ca


10 BEST RAISIN BRAN MUFFINS WITH MOLASSES RECIPES - YUMMLY
Applesauce Raisin Bran Muffins Food.com. baking powder, all-purpose flour, butter, Raisin Bran Cereal and 5 more. Easy Raisin Bran Muffins Food.com. dark brown sugar, salt, ground cinnamon, baking powder, milk and 5 more. Vegan Raisin Bran Muffins Food.com. molasses, soymilk, baking powder, sugar, egg substitute, salt and 10 more . Vegan Raisin …
From yummly.com


CINNAMON RAISIN MUFFINS | RECIPE - KELLOGG'S
In a large bowl, combine cereal and milk. Let stand 4 minutes or until cereal is softened. Add oil, molasses and egg. Beat well. Stir in raisins. 3. Add flour mixture, stirring just until combined. Portion batter evenly into 12 lightly greased muffin-pan cups. 4.
From kelloggs.ca


BUTTER RUM MUFFINS | LOVED BY MANY - DISHES DELISH
Preheat oven to 375 F and line a muffin pan with 9 muffin cups. Add softened butter and sugar to mixer and cream together. Add egg, vanilla, milk and rum and mix until incorporated. Stir in flours, baking powder, cinnamon and salt until just incorporated. Fold in butterscotch chips.
From dishesdelish.com


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