Golden Raisin Rosemary Muffins Recipes

ROSEMARY AND GOLDEN RAISIN MUFFINS

Steps:

• Heat oven to 400°F. Lightly spray 12 regular size muffin cups with cooking spray.
• In small bowl, place raisins; add enough hot water to cover. Let stand 10 minutes; drain.
• In medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened. Stir in raisins. Divide batter evenly among muffin cups.
• Bake 17 to 19 minutes or until golden brown. Serve warm.

ORANGE RAISIN MUFFINS

Steps:

• Peel orange; place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover and process until well blended. Add butter and egg. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir in orange mixture just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cup two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

GOLDEN RAISIN BRAN MUFFINS

Steps:

• In a large bowl, combine the applesauce, oil, milk and egg. Stir in bran; let stand for 5 minutes. , In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda and salt; stir in bran mixture just until moistened. Fold in raisins (batter will be thick)., Fill greased or 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. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray.
• In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside
• In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
• Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter.
• Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
• Allow to cool in the muffin pans for 5 to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.

GOLDEN RAISIN ROSEMARY MUFFINS

Steps:

• In a small saucepan, simmer milk, raisins, and rosemary for 2 minutes; remove from heat; add in butter and stir until melted; let cool.
• Preheat oven to 350°; grease mini muffin tins or use foil baking liners.
• In a big bowl, mix flour, sugar, baking powder, and salt.
• Whisk egg into the milk mixture; pour liquid mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
• Scoop batter into muffin cups; bake about 20 minutes, or until browned and springy in the center.
• Turn out of pan and serve hot, or cool on a rack.

GOLDEN RAISIN BRAN MUFFINS

Steps:

• In a bowl, combine the applesauce, oil, milk and egg.
• Stir in bran and let stand for 5 minutes.
• In another bowl, combine the flours, brown sugar, baking powder, cinnamon, baking soda, and salt; stir in bran mixture just until blended.
• Fold in raisins (batter will be thick).
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 375 for 15-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.