MOLASSES RAISIN MUFFINS
These healthy, moist, and delicious Molasses Raisin Muffins are a perfect way to start each morning.
Provided by Kathilee and Emma
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
- Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
- Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 37.5 g, Cholesterol 25.6 mg, Fat 5.2 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 289.4 mg, Sugar 15.2 g
MOLASSES BRAN MUFFINS
This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Provided by Mindy
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 28.8 g, Cholesterol 16 mg, Fat 3 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 13.9 g
GINGER MOLASSES MUFFINS
A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.
Provided by Slocan cook
Categories Breakfast
Time 35m
Yield 12 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
- Combine all of the dry ingredients in a medium size mixing bowl and set aside.
- Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
- Pour the dry ingredients into the wet and combine well until glossy and smooth.
- Add the ginger and just stir until incorporated into the batter.
- Pour batter evenly into greased muffin cups and fill 2/3 full.
- Bake for 20 minutes or until nicely browned.
- Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
- Enjoy with a spot of butter on the side.
Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6
MOLASSES REFRIGERATOR MUFFINS
This is an orphan recipe that I adopted from Recipezaar. When I made them, I used buttermilk, but I'd like to try them again with the sour milk. The only other thing was I didn't cook the first batch quite long enough and they sank in the middle. Was still good.
Provided by CoolMonday
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside.
- Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed.
- Add eggs beat well.
- Blend in molasses and butter/sour milk.
- Add dry ingredients all at once, stirring just enough to moisten.
- Stir in raisins.
- Spoon into greased 3-inch muffin-pan cups, filling 1/2 full.
- Bake in 350 degree oven 20 minutes or until golden brown.
- Serve hot with butter and jam.
- NOTE:.
- Batter can be stored in refrigerator in covered container for up to 3 weeks.
Nutrition Facts : Calories 418.2, Fat 8.1, SaturatedFat 2.4, Cholesterol 71.3, Sodium 461.1, Carbohydrate 80.5, Fiber 1.7, Sugar 40.6, Protein 7.5
OLD-FASHIONED MOLASSES MUFFINS
The spicy aroma of these muffins in the oven is truly mouthwatering! I've fixed batches for Christmas breakfast...frozen more to snack on later...and sent plenty to school with our youngsters.
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
GIANT BRAN AND RAISIN MUFFINS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Lightly butter six giant-size muffin cups, or line them with paper liners.
- Combine wheat bran, raisins, prune juice, yogurt, molasses, butter, eggs, and vanilla in a large bowl. Let stand for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
- Spoon 1 cup batter into each of the giant muffin cups. Bake in the center of the oven until a cake tester comes out clean, 27 to 30 minutes.
- Turn muffins out of the pan, and let them cool on a rack.
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