Cinnamon Raisin Multigrain Muffins With Flax Recipes

KIM'S CINNAMON FLAX MUFFINS

Kim's Cinnamon Flax Muffins image

Low carb muffins that I have found on several web sites. I'm posting here to make sure it's saved and also to get the updated nutritional info since I have changed the recipe to substitute plain no fat yoghurt for the 1/4 cup plus 2 tbsp oil the original recipe called for

Provided by Marysdottir

Categories Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
1/4 cup unsweetened nonfat yogurt, plus
2 tablespoons unsweetened nonfat yogurt
1/4 cup sugar-free syrup (Davinci's or Torani are good, any flavour, sweetened with Splenda)
2 tablespoons water
1 tablespoon vanilla
1 cup ground flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (yes, this is the right amount, it's not too much, trust me!)

Steps:

Beat the eggs in a bowl with a fork or wisk.
Add the yoghurt, syrup, vanilla and water.
In another small bowl combine dry ingredients.
Stir dry ingredients into egg mixture.
Let sit 5 minutes.
Spoon into small well greased muffin cups. Don't use paper; they stick.
Bake at 350 for 12-15 minutes or until lightly browned.
Turn out onto a rack to cool.
Store in the fridge or freezer.

CINNAMON RAISIN FLAX MUFFINS

Cinnamon Raisin Flax Muffins image

Adaptation of recipe#123800, not sugar free (so it's Paleo, not Atkins) Very similar to the Flax4Life muffins. You really need all that cinnamon but could add walnuts, coconut, carrots, etc.

Provided by sheepdoc

Categories Quick Breads

Time 22m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 10

Ingredients

3 eggs
1/4 cup vegetable oil or 1/4 cup Greek yogurt
1/4 cup honey
2 tablespoons water
1 tablespoon vanilla
1 cup ground flax seeds
2 tablespoons cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
2/3 cup raisins

Steps:

Preheat oven to 350 and prepare muffin tins - grease or use paper lines or use silicone cups.
Beat eggs.
Mix in water, honey, oil, vanilla.
Mix in flax seeds, baking soda, baking powder, cinnamon.
Let stand 5 minutes.
Fold in raisins.
Divide into 10 muffin cups.
Bake 15-18 minutes.

Nutrition Facts : Calories 191.9, Fat 11.7, SaturatedFat 1.6, Cholesterol 55.8, Sodium 125.7, Carbohydrate 19.5, Fiber 4.3, Sugar 13.1, Protein 4.3

CINNAMON RAISIN MUFFINS

Cinnamon Raisin Muffins image

Make and share this Cinnamon Raisin Muffins recipe from Food.com.

Provided by sabrinasarah

Categories Dessert

Time 30m

Yield 24 mini muffins, 24 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon cinnamon
65 g raisins

Steps:

1.Preheat oven to 400 degrees F (200 degrees C).
2.Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.

Nutrition Facts : Calories 105.5, Fat 3, SaturatedFat 0.6, Cholesterol 10.2, Sodium 102.4, Carbohydrate 18.4, Fiber 0.5, Sugar 8.9, Protein 1.8

CINNAMON FLAX MUFFINS

Cinnamon Flax Muffins image

Another Atkins friendly flax recipe from the Atkins site, which I find easy to do, as I hate baking! If you're not low-carbing the flax is still very good for you so you could give them a try. I love them with butter or cream cheese. They taste like bran muffins to me. Not too sweet either.

Provided by A la Carte

Categories Breads

Time 25m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

3 eggs
1/4 cup canola oil, scant
1/4 cup sugar-free syrup, such as Da Vinci
2 tablespoons water
1 tablespoon vanilla
1 cup flax seed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (yes, 2 Tablespoons)

Steps:

In a medium bowl, beat the eggs with a fork. Beat in oil, syrup, water and vanilla.
Combine the remaining dry ingredients, then stir in to egg mixture. Let stand for 5 minutes.
Spoon into 9 muffin tins (lined with papers).
Bake at 350 for 15-18 minutes. They will be browned and seem set when you press on them.
Put on a cooling rack and then store in the fridge.

Nutrition Facts : Calories 152.4, Fat 12.9, SaturatedFat 1.4, Cholesterol 62, Sodium 117.9, Carbohydrate 5.4, Fiber 4.3, Sugar 0.5, Protein 4.4

HEALTHY MULTIGRAIN MUFFINS

Healthy Multigrain Muffins image

This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.

Provided by Maito

Categories Quick Breads

Time 40m

Yield 15-17 muffins, 15-17 serving(s)

Number Of Ingredients 18

Ingredients

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/4-1/2 teaspoon nutmeg
1/2-1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
3 large egg whites
1 1/4 cups low-fat buttermilk
1/4 cup applesauce
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 tablespoons canola oil or 2 tablespoons vegetable oil
3/4 cup dried fruit
1/2 cup walnuts, chopped (or any other nut)

Steps:

Preheat oven to 375 degree F.
Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.

Nutrition Facts : Calories 175, Fat 5.7, SaturatedFat 0.7, Cholesterol 13.2, Sodium 214, Carbohydrate 29.8, Fiber 3.1, Sugar 8.4, Protein 5.3

FIBER-LICIOUS SIX WEEK MUFFINS (RAISIN BRAN & FLAX)

Fiber-Licious Six Week Muffins (Raisin Bran & Flax) image

This version comes from my extremely health-conscious sister-in-law, who passed on her version as well as her mom's. It seems to double some of the similar recipes here, by adding add'l dry ingredients (more raisins, flax meal, whole wheat flour) and moist (oil AND applesauce, more buttermilk). Larger batch, but batter keeps in fridge for 6 weeks - so her family happily eats "fresh baked" muffins every morning! ________ Note on flax meal: You can make your own by grinding flax seeds in a coffee grinder. Since flax can go rancid, I keep seeds in the freezer, then grind them, then store any extra "meal" back in the freezer.

Provided by Chef BlueTulip

Categories Quick Breads

Time 40m

Yield 24-48 muffins, 24-48 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups white flour
2 1/2 cups whole wheat flour
5 cups Raisin Bran cereal
2 1/2 cups sugar
2 1/2 cups chopped walnuts
2 1/2 cups raisins
1 1/2 cups flax seed meal
6 teaspoons cinnamon
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
1/2 cup oil, we use Smart Balance
1 quart buttermilk
1 cup unsweetened applesauce

Steps:

Mix try ingredients together.
Blend in the moist ingredients, careful not to over stir.
Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
Fill muffin tins 2/3 full (we like to use an ice cream scoop).
Bake at 400 degrees for 20-25 minutes.

Nutrition Facts : Calories 447.8, Fat 17.4, SaturatedFat 2.3, Cholesterol 36.9, Sodium 494.2, Carbohydrate 68.8, Fiber 7.1, Sugar 36.4, Protein 10.2

CINNAMON RAISIN MULTIGRAIN MUFFINS WITH FLAX

Cinnamon Raisin Multigrain Muffins With Flax image

This recipe was featured in an email today from the www.betterneggs.com website. "A perfect breakfast muffin - low in fat and full of fiber."

Provided by senseicheryl

Categories Quick Breads

Time 22m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup old fashioned oats
1 cup all-bran cereal
1 cup whole wheat flour
1/4 cup flax seed, ground
1/4 cup brown sugar, firmly packed
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup skim milk
1/2 cup liquid egg substitute, recipe suggests Better'n Eggs brand
1/4 cup honey
3 tablespoons canola oil
3/4 cup raisins

Steps:

Heat oven to 400°F In large bowl combine oats, cereal, flour, flaxseed, brown sugar, baking powder, cinnamon and salt; mix well. Add milk, Better'n Eggs, honey and oil; stir just until moistened. Stir in raisins.
Fill 12 paper lined or greased muffin pan evenly with batter. Bake 12 to 14 minutes or until light golden brown.

Nutrition Facts : Calories 207.1, Fat 6.3, SaturatedFat 0.6, Cholesterol 0.5, Sodium 186.9, Carbohydrate 35.8, Fiber 4.9, Sugar 16.6, Protein 6.1

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