Cinnamon Raisin Multigrain Muffins With Flax Food

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.

SUGAR-FREE CINNAMON RAISIN MUFFINS

Steps:

• Mix the first five ingredients.
• Add dry ingredients and raisins.
• Mix well.
• Bake at 350 degrees for about 15 minutes or until toothpick pulls out clean.

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.

BRAN FLAX MUFFINS

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.

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!

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.

LOW CARB ALMOND FLOUR CINNAMON RAISIN MUFFINS

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.

FIBER-LICIOUS SIX WEEK MUFFINS (RAISIN BRAN & FLAX)

Steps:

• Mix try ingredients together.
• Blend in the moist ingredients, careful not to over stir.
• Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
• Fill muffin tins 2/3 full (we like to use an ice cream scoop).
• Bake at 400 degrees for 20-25 minutes.