Cinna Raisin Sour Cream Muffins Food

SPICY SOUR CREAM RAISIN MUFFINS

Steps:

• Put eggs, sour cream, milk, and instant coffee in a bowl. Whisk until well blended. Stir in raisins. Let stand about 5 minutes while coffee dissolves. Stir to mix.
• While coffee is dissolving, heat oven to 375 degrees F. and grease muffin cups or use paper liners.
• Mix flour, oats, sugar, baking powder and spices in a large bowl. Add sour cream mixture and fold in just until dry ingredients are moistened.
• Scoop batter info muffin cups. Sprinkle with the 1 T. oats. Bake 20-23 minutes, or until brown and springy to the touch in the center.

CINNA RAISIN SOUR CREAM MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Mix flour, baking powder, baking powder and cinnamon in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture.
• Beat egg in a small bowl; add sugar, sour cream , raisins and milk.
• Add to flour mixture, mixing just until moistened.
• Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins.
• Bake for 15 minutes or until lightly browned.
• Makes about 12.

SOUR CREAM CINNAMON NUT MUFFINS

Steps:

• Mix together all filling ingredients and set aside.
• Mix butter, sugar and eggs, then add sour cream and vanilla.
• Add dry ingredients and mix.
• Grease muffin tins or insert cupcake liners.
• Spoon 1 tablespoon of batter into prepared muffin pan.
• Top with 1 teaspoon filling, then add 1 tablespoon batter.
• Sprinkle tops of each muffin with remaining filling.
• Bake at 375° for 25 minutes.
• Remove from pan and cool.

CINNAMON RAISIN MUFFINS

Steps:

• 1. Preheat oven to 400 degrees and grease 12-cup muffin pan
• 2. In a large bowl, combine all dry ingredients except the raisins (brown sugar, cinnamon, nutmeg, flour, sugar, baking powder and salt)
• 3. In another bowl, combine the melted butter with the milk, egg and vanilla until well mixed.
• 4. Stir the wet ingredients into the dry ingredients until moist. Then fold in the raisins.
• 5. Place the batter into the muffin pan. Bake for 10-12 minutes or until toothpick test comes out clean.*
• 6. ***NOTE*** I do not own big muffin pans, like the ones that make those big muffins in resturaunts. Ergo, I guess I'm technically using "cupcake" pans. Real muffin pans I'm sure will take longer than 10 minutes to bake, and possibly you may not get a full 12, but I haven't been able to try that yet. Enjoy!

CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS

Steps:

• 1. Preheat the oven to 400 degrees F. Spray muffin trays with nonstick spray.
• 2. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside.
• 3. In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar).
• 4. In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
• 5. Combine wet and dry ingredients. Batter is almost too tender, so feel free to beat well.
• 6. Drain water from raisins. Fold raisins and cranberries into the batter.
• 7. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
• 8. Allow to cool in the muffin pans for five to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.

MORNING MUFFINS

Steps:

• In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. , Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

YUMMY AND EASY RAISIN MUFFINS

Steps:

• Heat oven at 400 Fahrenheit.
• Mix the dry ingredients together: flour, baking powder, salt, and sugar.
• In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
• Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
• Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
• Bake for 20 minutes or until light to medium brown.