Susans All Grain Muffins Food
SUSAN'S RAISIN BRAN MUFFINS
I have adjusted this recipe over the years, beginning back in 1977 with the one from the raisin bran box, and changing ingredients as different food and health trends came into being. I am really satisfied with this one now as it stands, so it's time to post it. You can use any type of raisin bran cereal, even the all-natural...
Provided by Susan Feliciano
Categories Other Snacks
Time 40m
Number Of Ingredients 11
Steps:
- 1. Mix all ingredients together well, until moistened. Store in a covered container in the refrigerator until ready to bake. Allow to sit at least 20 minutes before baking the first batch.
- 2. When ready to bake, fill paper-lined muffin pan cups ¾ full of batter and bake at 350°F for 20-25 minutes. Store unused batter in the refrigerator. Batter keeps well for up to 2 weeks.
HEARTY WHOLE GRAIN MUFFINS
These muffins are delicious. My very, very picky son loves them for breakfast and doesn't even realize they are full of good things for him. You can easily substitute the grains in the recipe for whatever you prefer or have on hand.
Provided by babooleena
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined.
- Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar.
- Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 30.7 g, Cholesterol 0.7 mg, Fat 4.5 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 253.5 mg, Sugar 16 g
HEALTHY WHOLE GRAIN MUFFINS
Make and share this Healthy Whole Grain Muffins recipe from Food.com.
Provided by VO714
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Combine all ingredients in a large bowl.
- Grease your large muffin pan.
- Pour mixture into the muffin pan.
- Bake for 25 minutes, or until a knife comes out clean.
- Note: What I mean by 7 grain cereal is one of those 7, 10, or 15 grain hot cereals, OK?
Nutrition Facts : Calories 119.6, Fat 6.2, SaturatedFat 1.4, Cholesterol 21.2, Sodium 335.1, Carbohydrate 13.4, Fiber 0.7, Sugar 0.1, Protein 2.9
FLAX SEED MUFFINS
I got this recipe from a flax seed site and it is one I make often. The recipe says it makes 12 muffins, but because it has so much flax in it, I make 18. I have only made this with freshly ground flax seed as that is all I use. This has a very nutty flavor and is great with dried fruit. Please Note: Only eat one a day!!!! THESE ARE SUPER POTENT!!!
Provided by bayousong
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grind flax seeds.
- Mix first 6 ingredients together.
- Add milk and egg.
- Spray muffin pan with cooking spray or use liners.
- Fill until 3/4 full.
- Bake at 350 F for 25-30 minutes.
Nutrition Facts : Calories 239.7, Fat 8, SaturatedFat 1.6, Cholesterol 21.2, Sodium 126.6, Carbohydrate 37.7, Fiber 5.2, Sugar 13.7, Protein 6.3
SUSAN'S PUMPKIN MUFFINS
This is a delicious muffin recipe from my best friend. We are very much into organic and natural foods so we use all organic ingredients in this recipe.
Provided by KristinaKatarina
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix all dry ingredients in a bowl.
- In larger bowl beat sugar, butter, and eggs until light.
- Add pumpkin, beat again.
- Swiftly add dry ingredients alternately with the milk.
- Bake for approximately 20 minutes.
- Makes 8 regular size muffins.
Nutrition Facts : Calories 152.1, Fat 6.9, SaturatedFat 4.1, Cholesterol 43.1, Sodium 380.4, Carbohydrate 19.8, Fiber 0.6, Sugar 6.5, Protein 3
WHOLE GRAIN HEALTH MUFFINS
Make and share this Whole Grain Health Muffins recipe from Food.com.
Provided by Jo Anne
Categories Quick Breads
Time 30m
Yield 12-14 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- *groundflax seed (measure after grinding; coffee grinder is good for grinding flax seed) Preheat oven to 375.
- Lightly grease muffin tin.
- Combine all ingredients.
- Spoon batter into muffin tins about 3/4 full.
- Bake for 15-20 minutes.
- Makes 12-14 muffins depending on size.
Nutrition Facts : Calories 229, Fat 5.1, SaturatedFat 1, Cholesterol 33.1, Sodium 372.3, Carbohydrate 42.7, Fiber 5, Sugar 23.3, Protein 5.8
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