BRAN FLAX MUFFINS
Oatmeal muffins with carrots, apples, raisins and nuts. These muffins are low in fat, have lots of fiber and are even delicious.
Provided by Jane Massey
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 35m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 40.9 g, Cholesterol 25 mg, Fat 11 g, Fiber 5.2 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 448.8 mg, Sugar 21.4 g
CINNAMON RAISIN MUFFINS
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
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 RAISIN FLAX MUFFINS
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
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
KIM'S CINNAMON FLAX MUFFINS
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
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.
CRANBERRY FLAX MUFFINS
I modified this recipe from a heart-smart cookbook, and my husband loved it," writes Jennifer Wertz from Council Bluffs, Iowa. "The muffins make great on-the-go breakfasts or afterwork snacks, so I bake a batch each week...often replacing cranberries with blueberries."
Provided by Taste of Home
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first nine ingredients. Whisk the egg, egg whites, buttermilk, honey and oil; stir into dry ingredients just until moistened. Stir in cranberries., Coat muffin cups with cooking spray or use paperliners; fill two-thirds full. Sprinkle with whole flaxseed. Bake at 375° for 10-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 183 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 174mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 3g fiber), Protein 4g protein.
LOW CARB ALMOND FLOUR CINNAMON RAISIN MUFFINS
This is a delicious low carb muffin recipe that can easily be changed to other yummy versions, simply by changing the flavors, such as lemon poppy-seed or orange and dark chocolate chip. This recipe makes four muffins but you can halve it to make 2, or double it to make 8. Very easy. I make my own almond flour from raw nuts in a coffee grinder dedicated to food items, but you can also buy it already ground such as Bob's Red Mill brand.
Provided by Barkparkbarb
Categories Quick Breads
Time 25m
Yield 4 muffins, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium sized bowl, mix together first six ingredients. In a seperate small bowl mix eggs and vinegar, pour liquid mixture into the dry ingredients and stir together using a spatula or wooden spoon. Mix in the raisins, and pour into muffin tin lined with 4 paper liners. Bake for approximately 15 minutes.
Nutrition Facts : Calories 103.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 232.9, Carbohydrate 16.7, Fiber 0.8, Sugar 8.2, Protein 4.3
CINNAMON ROLL MUFFINS
Muffins that taste just like cinnamon rolls.
Provided by Louise Buckles
Time 1h25m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
- Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
- Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
- Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
- Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 24.2 g, Cholesterol 27.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 155.3 mg, Sugar 12.5 g
CINNAMON RAISIN MULTIGRAIN MUFFINS WITH FLAX
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
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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