Whole Wheat Cranberryraisin Pecan Muffins Recipes
CRANBERRY WHOLE WHEAT MUFFINS
The perfect muffin for grab and go Fall breakfast!
Provided by Lindsay
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line muffin pan with paper liners.
- In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
- In a medium mixing bowl whisk together milk, melted butter, and egg. Stir in cranberries and nuts.
- Add wet ingredients to dry and stir just until blended. Do not over mix.
- Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.
- Bake for 15 to 18 minutes or until lightly browned.
LEMON CRANBERRY WHOLE WHEAT MUFFINS
These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.
Provided by Patricia Foreman
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g
WHOLE WHEAT MUFFINS
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
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
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
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 BRAN MUFFINS WITH FIGS AND PECANS
Categories Fruit Nut Breakfast Brunch Bake Fig Pecan Oat Bran Whole Wheat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
- Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.
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