CINNAMON MUFFINS
This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
RAISIN APPLE MUFFINS
Apple, cinnamon and raisins combine to treat your taste buds in these tender muffins suggested by Dorothy Schierbeek of Grand Rapids, Michigan.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 180 calories, Fat 6g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 159mg sodium, Carbohydrate 28g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN MUFFINS
Make and share this Cinnamon Raisin Muffins recipe from Food.com.
Provided by sabrinasarah
Categories Dessert
Time 30m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 400 degrees F (200 degrees C).
- 2.Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- 3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.
Nutrition Facts : Calories 105.5, Fat 3, SaturatedFat 0.6, Cholesterol 10.2, Sodium 102.4, Carbohydrate 18.4, Fiber 0.5, Sugar 8.9, Protein 1.8
MINI CINNAMON RAISIN MUFFINS
Made these for a coffee social at church. Can be made in regular muffin tin, you will need to bake for 18 to 20 minutes.
Provided by Douglas Poe
Categories Breads
Time 20m
Yield 48 Mini Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Spray a 24 count mini muffin pan with non-stick spray.
- Make topping in small bowl; set aside.
- In large bowl mix together flour, baking powder, salt, and cinnamon, set aside.
- In another bowl cream the butter and brown sugar until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla extract.
- Beat in dry ingredients until just incorporated.
- Stir in raisins.
- Using a small scoop, fill muffin pan, and then sprinkle each one with cinnamon sugar topping.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 63.3, Fat 1.9, SaturatedFat 1.1, Cholesterol 12.3, Sodium 53.9, Carbohydrate 10.8, Fiber 0.3, Sugar 5.8, Protein 1.1
ZUCCHINI RAISIN MUFFINS
Moist and sweet treat that everyone will love.
Provided by Jenifer Mastrud
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
- Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
- Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 118.4 calories, Carbohydrate 17.4 g, Cholesterol 13.6 mg, Fat 5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.9 g, Sodium 91.5 mg, Sugar 10.6 g
CINNAMON ROLL MUFFINS
Muffins that taste just like cinnamon rolls.
Provided by Louise Buckles
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
- Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
- Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
- Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
- Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 24.2 g, Cholesterol 27.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 155.3 mg, Sugar 12.5 g
CORNMEAL RAISIN MUFFINS
This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 10
Steps:
- Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.
- Heat oven to 400 degrees. Butter a muffin tin, and set aside.
- Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.
- Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.
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CINNAMON RAISIN MUFFINS RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
Reviews 162Calories 209 per servingCategory Muffins
- Bring 3 cups of water to a boil in a small saucepan. Remove from heat and add raisins. Let sit for 10 minutes to plump the raisins. Drain well and set aside.
- Preheat oven to 400ºF. Spray a 12 cup muffin pan with cooking spray or line with paper liners; set aside.
- In a large mixing bowl combine the flour, baking powder, salt, cinnamon, and sugars. Stir with a whisk to combine. Make a well in the center.
- In a 4 cup measuring cup with a pour spout whisk the butter, egg, vanilla, and milk together until well blended. Pour into the center of the flour mixture. Fold everything together until just moistened. Avoid over-mixing. Fold in the raisins.
EASY CINNAMON RAISIN SWIRL MUFFINS RECIPE | FOODAL
From foodal.com
5/5 (1)Total Time 25 minsCategory MuffinsCalories 289 per serving
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners and spray any exposed metal on top with cooking spray. Set aside.
- Divide the brown sugar in half, and set aside 1/2 cup in a small bowl. Mix together the other 1/2 cup brown sugar, cinnamon, and raisins in a separate small bowl. Set aside.
- Cream together the butter and granulated sugar at high speed in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 2 minutes.
- Add the eggs, yogurt, applesauce, and vanilla extract to the bowl. Mix together at medium-high speed until completely combined.
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