Spicy Raisin 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.

SPICY CINNAMON RAISIN MUFFINS

Steps:

• Heat oven to 375°F.
• Grease muffin tins.
• (This will make 8 medium muffins).
• Sift together flour with baking powder.
• In blender, drop egg, milk, shortening, cinnamon, sugar, and salt.
• Blend until mixture is smooth.
• Drop the raisins into blender.
• Blend only a few seconds.
• Pour over the flour mixture.
• Stir lightly.
• Pour batter into the muffin tins.
• Bake for 15-20 minutes.

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.

COCOA APPLESAUCE-RAISIN MUFFINS

Steps:

• Set oven to 400 degrees.
• Grease the bottoms, or line 2-1/2-inch muffin cups with paper liners.
• In a large bowl, stir together, the flours, brown sugar, baking cocoa, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a small bowl, stir together, melted butter, applesauce, half and half cream or milk (if using), and the egg until well blended.
• Add to dry ingredients; stir with a wooden spoon JUST until dry ingredients are moistened.
• Stir in raisins.
• Fill muffin cups about 3/4 full with the batter.
• Bake for 20-22 minutes, or until the muffins test done.
• Remove from pans to wire racks.
• Cool slightly.
• Serve muffins warm with cinnamon butter.
• To make cinnamon butter: In a small mixing bowl, beat butter, powdered sugar and cinnamon until well blended.

RAISIN SPICE COFFEECAKE MUFFINS

Steps:

• 1. STREUSEL TOPPING: mix brown sugar, panko crumbs and walnuts together in a bowl. Cut in butter to make a crumbly topping. Sit aside.
• 2. MIX TOGETHER: flour, baking powder, salt, cinnamon, nutmeg, then add and mix in brown sugar.
• 3. CUT IN: shortening and apple butter
• 4. ADD: Raisins and 1/2 c chopped walnuts
• 5. COMBINE: eggs and milk. Stir together JUST until mixed. Using an ice cream scoop, put heaping scoops into muffin tins sprayed with Baker's Joy.
• 6. Sprinkle a small amount of crumb topping on top of muffins. Bake 350° for about 18-22 min. Time will var from oven to oven. A toothpick inserted in the middle should come out clean when muffins are done.

SUGAR AND CINNAMON SPICE MUFFINS

Steps:

• Combine dry ingredients. Stir in milk, egg, and butter, beating only enough to blend. Stir in raisins and nuts, of desired.
• Fill greased muffin cups 3/4 full. Bake at 400º for 20 minutes or until muffins test done.

GINGER RAISIN MUFFINS

Steps:

• Cream together margarine, salt and molasses in a large mixing bowl.
• In a separate bowl, combine dry ingredients and raisins.
• Mix together milk and eggs in another bowl.
• Add dry ingredients to creamed mixture alternately with milk mixture.
• Place in well-greased muffin tins.
• Bake at 400 F for 20 minutes.