Whole Wheat Raisin Muffins
IntroductionMy friend who has a Bed & Breakfast in KY shared this recipe with me... Yummy!!! My friend who has a Bed & Breakfast in KY shared this recipe with me... Yummy!!!
Mix and set aside for 5 minutes
1 cup wheat germ
2 tbsp. ground flax
1 1/3 cup buttermilk
Beat together and add to wheat germ mix
1/3 cup olive oil
2/3 brown sugar
1 tsp. vanilla
~ ½ to 1 tsp. zest of lemon (lemon peel in jar)
Mix together and gently stir into batter
1 ½ cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon and nutmeg
½ tsp. nutmeg
½ tsp. pumpkin spice
Stir in ¾ cup raisins
Top with melted butter and sugar
You may substitute with Splenda Brown Sugar (I use the no-brand brown sugar substitute).
** If you successfully change the ingredients so the recipe is Gluten-free, please post so I can give to my friends who require Gluten-free foods... Thanks!
Bake 12 to 17 minutes
The first time you cook these you may want to start with 12 minutes and stick a toothpick in to test the middle of the muffins. Return to oven in 2 minute intervals until toothpick comes out clean.
Serving Size: Makes 12 Muffins or 6 oversized Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KRISTYMC2.