Cinnamon Raisin Muffins Food

MINI CINNAMON RAISIN MUFFINS

Steps:

• Preheat oven to 400.
• Spray a 24 count mini muffin pan with non-stick spray.
• Make topping in small bowl; set aside.
• In large bowl mix together flour, baking powder, salt, and cinnamon, set aside.
• In another bowl cream the butter and brown sugar until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla extract.
• Beat in dry ingredients until just incorporated.
• Stir in raisins.
• Using a small scoop, fill muffin pan, and then sprinkle each one with cinnamon sugar topping.
• Bake for 10 to 12 minutes.

CINNAMON RAISIN MUFFINS

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.

EASY CINNAMON TOPPED RAISIN BRAN MUFFINS

Steps:

• In large bowl, soak raisin bran cereal in milk for 10 minutes.
• Add egg, oil and vanilla.
• Mix well.
• Add flour, sugar, baking powder and salt.
• Mix just until moistened.
• Batter will be lumpy.
• Divide batter between 12 greased or paper-lined muffin tins.
• Mix cinnamon and sugar for topping.
• Sprinkle cinnamon/sugar mixture over muffins.
• Bake at 400 degrees for 20 minutes, or until done.

CINNAMON MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

CINNAMON RAISIN FLAX MUFFINS

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.

APPLE CINNAMON RAISIN MUFFINS

Steps:

• Mix dry ingredients in mixing bowl. Beat egg substitute and whip in oil, milk, and applesauce. Add to dry ingredients and mix until flour is just moistened. Stir in raisins. Fill muffin tins 2/3 full. Bake for 25 minutes at 400 degrees. Remove muffins from tins immediately. Makes 12 servings.

CINNAMON ROLL MUFFINS

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.

CINNAMON-PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
• Combine milk, vegetable oil, and egg in a separate bowl; beat with an electric mixer until thoroughly blended. Pour into flour mixture and mix until moist; do not overmix. Fold in pecans and transfer about 2/3 cup batter to each prepared muffin cup.
• Bake muffins in the preheated oven for 8 minutes.
• While muffins are baking, mix pecans, sugar, melted butter, and cinnamon for the topping in a small bowl. Remove muffins from the oven, top with pecan-butter mixture, and return to the oven. Bake until muffins are golden and tops spring back when lightly pressed, 7 to 12 minutes.

RAISIN APPLE MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.