Raisin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/4 c. self-rising flour1 c. whole wheat flour1 1/2 t. baking powder1/2 t. ground ginger1/2 t. ground cinnamon1/2 c. firmly packed brown sugar1 1/4 c. raisins2 eggs3/4 c. milk1/2 c. unsalted butter, melted
1. Preheat oven to 425 degrees. Put cupcake papers in two 12 cup standard muffin pans. Sift the flours, baking powder, ginger and cinnamon into a large mixing bowl, returning the husks from the sifter to the bowl. Sir in the sugar and raisins, and make a well in the center.
2. Whisk the eggs and milk together and add to the well in the dry ingredients along with the melted butter. Using a metal spoon, stir until just combined. Do not overmix - the mixture should be lumpy.
3. Divide the mixture into the muffin pan, filling 24 cups about half full. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user MIZKATE.
2. Whisk the eggs and milk together and add to the well in the dry ingredients along with the melted butter. Using a metal spoon, stir until just combined. Do not overmix - the mixture should be lumpy.
3. Divide the mixture into the muffin pan, filling 24 cups about half full. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user MIZKATE.
Nutritional Info Amount Per Serving
- Calories: 136.4
- Total Fat: 8.2 g
- Cholesterol: 37.9 mg
- Sodium: 32.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.0 g
- Protein: 2.2 g
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