Libbies Sunmaid Zante Currant Muffins Recipes

LIBBIE'S SUNMAID ZANTE CURRANT MUFFINS

Libbie's Sunmaid Zante Currant Muffins image

Make and share this Libbie's Sunmaid Zante Currant Muffins recipe from Food.com.

Provided by Dienia B.

Categories Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2/3 cup currants
2 cups sifted flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening or 1/4 cup lard
2 eggs
3/4 cup milk

Steps:

Rinse currants or raisins drain.
Sift together flour sugar baking powder and salt.
Cut in lard.
Stir in currants or raisins beat eggs add milk turn into dry muffin mixture stir till flour is moistened.
Fill greased muffin pans about 2/3 full bake at 375° for 20 to 30 minutes.

Nutrition Facts : Calories 360.9, Fat 11.8, SaturatedFat 3.4, Cholesterol 74.8, Sodium 670, Carbohydrate 57, Fiber 2.2, Sugar 22.1, Protein 8.1

RAISIN BRAN MUFFINS - SUNMAID RECIPE RECIPE

Raisin Bran Muffins - Sunmaid Recipe Recipe image

Provided by KSmitherman

Number Of Ingredients 13

Ingredients

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ
1 cup packed brown sugar
2 1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1 cup water
2 large eggs beaten
1/2 cup oil
1/2 cup honey
1/4 cup molasses
2 cups raisins

Steps:

In a large bowl, combine whole wheat flour, bran flakes, wheat germ, brown sugar, baking soda and salt; mix well. Combine buttermilk, water, eggs, oil, honey and molasses; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins. Pour into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks. To Bake Heat oven to 400 Grease or line muffin pans with paper cups. Spoon 1/4 cup batter into prepared muffin cups. Bake for 20 to 25 minutes.

BRAN AND CURRANT MUFFINS

Bran and Currant Muffins image

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

Provided by keeney

Categories Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulphured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
Turn muffins out of pan, and let them cool on a rack.
Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.

Nutrition Facts : Calories 173.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 23.8, Sodium 261.8, Carbohydrate 29.4, Fiber 3.8, Sugar 12.6, Protein 4.3

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