Spiced Raisin Mini Muffins Recipes

SPICED CARROT MUFFINS

Steps:

• Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
• In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
• Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
• Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

SPICED RAISIN MINI MUFFINS

Steps:

• In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature. , In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts. Fill greased or paper-line miniature muffin cups two-thirds full. , Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins.

SPICED RAISIN MINI MUFFINS

Steps:

• In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature.
• In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts.
• Fill greased or paper-line miniature muffin cups two-thirds full.
• Bake at 350 degrees F for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
• For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins.

MINI CINNAMON RAISIN MUFFINS

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.

SPICED RAISIN MINI MUFFINS

Steps:

• In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature. In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts. Fill greased or paper-line miniature muffin cups two-thirds full. Bake at 350 degrees F for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins.

SPICED PEAR MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

GOLDEN RAISIN BRAN MINI MUFFINS

Steps:

• combine Bran and Boiling water in very large bowl, let sit at least five minutes.
• Mix the next seven ingredients in a seperate bowl making the"wet Mixture".
• On a piece of waxed paper sift the flour,baking soda and salt.
• Add the wet mix to the bran mix and fold in the flour mixture.
• fold in chopped raisins.
• Have ready sprayed muffin pans or use paper liners.
• Scoop mixture into pans and bake in preheated 400 degree oven for 12-14 minutes.