Rosemary And Golden Raisin 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.

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.

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.

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.

ROSEMARY RAISIN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add 1 cup flour, milk, oil, sugar, rosemary, salt, egg and egg white. Beat on low for about 30 seconds. Increase speed to medium and continue beating for 2 minutes. Stir in the raisins and remaining flour. , Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down and shape into a flat 8-1/2-in. round. Place on a greased baking sheet; brush with oil. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, cut a cross in top of loaf. Combine egg yolk with water and brush over loaf. Bake at 350° for 35 minutes or until golden brown.