Raisin Spice Muffins
Oh my gosh you guys, these are amazing! Even people who don't like raisins ate more than one of these. Simple recipe to whip up and the only extra equipment needed is muffin tins and paper muffin cups. I would have rather used my stand/hand mixer for these as it got a little thick, but they still worked out. And the smell....you have to make them yourself to realize how amazing these smell.
Healthy Raisin Bran Muffins!
You shouldn't have to sacrifice flavors when you want to eat something healthy and these Raisin Bran Muffins give you all the healthy benefits of eating right while packing loads of flavor! They'll keep you feeling full and changed to take on the day!
3/4 cup all-purpose flour (96g)
1/4 cup whole wheat flour (34g)
1/4 cup packed dark brown sugar (50 g)
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp Allspice
1/4 tsp ground cardamom (optional)
1/4 cup unsalted butter (57g)
1/2 cup milk (118g)
1/2 cup Greek yogurt (118g)
1 large egg (beaten, at room temperature)
1 tsp vanilla extract
2 cups Raisin Bran Cereal of your choice (118 g)
1/4 cup raisins (42g)
1/2 cup finely chopped apples (59g)
*Substitutions *
- Use a neutral flavored oil instead of butter
- Buttermilk instead of milk and yogurt
- Applesauce or Bananas can be substituted for the egg, butter or sugar. Use half the amount of butter, or 2 tablespoons, and add 2 tablespoons of applesauce or mashed bananas. Replace 1 egg with ¼ cup of applesauce or mashed bananas. Substitute the ¼ cup of sugar with ¼ cup of applesauce or mashed bananas.
*Suggested Add Ins*
Some tasty stir-in ideas include dehydrated fruits, fresh apple slices, grated apple, chopped nuts like walnuts or almonds, or your favorite warm baking spices (cloves, mace, allspice, ground cardamom, ground ginger.
I hope you enjoy making this and really enjoy eating and sharing it!
Thanks again for watching and please, leave me a comment below, let me know how it turned out!
Peace and Love!
Tony, The Cajun Bakes
Music from Epidemic Sound - Vendla Short Stories
Raisin Bran Muffins, with Cocoa and Cinnamon!
Bran Muffins are healthy to begin with, but when you add cocoa and cinnamon, they become even healthier! This is an easy recipe and the muffins are so tasty, you are going to love them - really :)
#homemadefood #homemadecooking #baking
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Basic Muffin Recipe | How To Make Muffins Easy Recipe
Basic Muffin Recipe | How To Make Muffins Easy Recipe | How To Make Muffins | Easy Muffin Recipe
Ingredients:
All purpose flour - 1cup (130g)
Egg - 1
Sugar - ⅓cup (67g)
Oil - ¼cup (60ml)
Milk - ¼cup (60ml)
Baking powder - 1tsp (4g)
Vanilla sugar - 1tsp
Salt - ⅛tsp
Bake in preheated oven (180°C) for 18-20 mins
#spicyfoodz #muffin #muffins
Spelt Spiced Raisin Muffins
This recipe reminds me of Christmas. My spelt spiced raisin muffins is an old favourite recipe I have been making for many years. To make this raisin muffin recipe semi-healthy I used a UK brand Marriages light wholegrain Spelt flour, spiced with cinnamon, mixed spice, ground ginger, and made moist with adding in brown sugar. These spiced raisin muffins are like a mini fruit cake and are an ideal treat for a lunchbox or a healthy snack not just at Christmas time but all year round. Store in a sealed container for a few weeks or you could also store in a sealed bag in the freezer for a few months.
#speltmuffins #spicedraisinmuffins #christmasmuffins #speltrecipes
Takes = 15 mins
Bakes = 20 to 25 mins
Makes = 12 large muffins and 23 small muffins
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Chapters
0:00 how to make spelt spiced raisin muffins
0:25 step 1 add butter, water, fruit, sugar and gently heat
1:17 step 2 prep. muffin tray
2:00 step 3 Preheat oven
2:30 step 4 beat eggs
2:50 step 5 cool butter-sugar mix for a few mins
3:00 step 6 mix in eggs
3:25 step 7 sift in the flour, baking powder, baking soda and spices
4:23 step 8 mix thoroughly
5:00 step 9 scoop into your muffin tray
5:58 step 10 cool 10 mins then release from the tray
6:26 step 11 how to store the spelt spiced muffins
6:40 taste test
7:17 outro
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Ingredients
Unsalted butter – 150g, 5.3 oz (2/3 cup)
Raisins or Sultanas (or a combination) – 300g, 11 oz (1.5 cups)
Light or Dark Brown sugar – 160g, 5.6 oz (1 cup)
Ground mixed spice – 1 tsp
Ground cinnamon – 1 tsp
Ground ginger – 1 tsp
Water – 250ml. 8.5 fl oz (1 cup)
Large eggs (well beaten) – 2
White or wholegrain Spelt flour – 300g, 11 oz (2 cups)
Bicarbonate of soda (baking soda) – 1/2 teaspoon
Baking powder – 1.5 tsp
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JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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