Whole Wheat Raisin Muffins Recipes

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WHOLE WHEAT CARROT-RAISIN MUFFINS



Whole Wheat Carrot-Raisin Muffins image

These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!

Provided by abby

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 14

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup vanilla yogurt
¼ cup vegetable oil
⅓ cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  • Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g

WHOLE WHEAT MUFFINS



Whole Wheat Muffins image

The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup whole wheat flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g

WHOLE WHEAT RAISIN MUFFINS



Whole wheat raisin muffins image

My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!

Provided by Michelle S.

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 9

1 1/2 cups whole wheat flour
1/2 cup white flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
3/4 cup milk
1/3 cup oil
1/3 cup honey
3/4 cup raisins

Steps:

  • In a bowl, thoroughly stir together flours, salt and baking powder.
  • Make a well in center of blended ingredients.
  • Combine egg, milk, oil, and honey; add all at once to dry ingredients.
  • Fold in raisins.
  • Fill greased muffin tins 2/3 full.
  • Bake at 400 degrees 16 to 18 minutes.

WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS



Whole Wheat, Oatmeal, and Raisin Muffins image

I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!

Provided by Abby Girl

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 18

1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup sugar
1/4 cup brown sugar, packed
2 tablespoons wheat germ, untoasted
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup pitted dates, chopped
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
cooking spray

Steps:

  • Lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
  • Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
  • Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
  • Stir in boiling water. Let batter stand 15 minutes.
  • Preheat oven to 375°.
  • Spoon batter into 12 muffin cups coated with cooking spray.
  • Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
  • Remove muffins from pans immediately; place on a wire rack.

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