Whole Grain Fruitcake Muffins Food

HEARTY WHOLE GRAIN MUFFINS

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.

FRUITCAKE MUFFINS

Steps:

• Position the rack in the center of the oven, and preheat the oven to 400°F To prepare the muffin pans, spray the holes and the rims with nonstick spray, or put the paper muffin cups into the holes. If using the silicon pans, spray as directed, then place on cookie sheet.
• Combine the cherries,currants, apricots, and brandy in a small bowl and set aside for 10 minutes.
• Meanwhile, whisk the flour, baking soda, baking powder, salt, ginger, and allspice in a medium bowl until mixed well. Set aside.
• Place the egg whites in a seperate medium bowl, that is clean and dry. Beat with an electric mixture at high speed until soft peaks form, about 3 minutes. Set aside as well.
• In a large bowl, whisk the egg yolks just until lightly beaten, then add the sugar and continue whisking until the mixture is thick and sunny yellow, about 3 minutes. Whisk in the buttermilk, melted butter, honey and vanilla extract until smooth.
• Using a wooden spoon, stir in the fruit and any remaining brandy into the egg yolk mixture, then stir in the pecans until well mixed. Stir in the flour mixture until incorporated. Then gently fold in the beaten egg whites until no streaks of white are visible.
• Fill the prepared pans three quarters full. Use additional greased pans or small, oven proof ramekins for any leftover batter or reserve the batter for a second batch. Bake for 20 minutes or until the muffins are light brown, with firm,rounded tops. A toothpick inserted into one of the muffins should come out clean.
• Set the pan on a wire rack and let cool for 10 minutes. Gently rock the muffins back and forth to release them. Remove them from the pan and let cool on the rack for 5 more minutes. To freeze, let cool completely, then store in airtight containers or freezer proof bags. The muffins will stay fresh for up to 2 days at room temperature or up to 3 months in the freezer.

HEALTHY WHOLE GRAIN MUFFINS

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?

WHOLE GRAIN RAISIN MUFFINS

Steps:

• In a medium bowl, mix milk, oil, eggs, brown sugar and molasses - whisking to combine.
• Stir in the wheat bran and oats. Allow this to set for 15 minutes to soften the oats.
• Preheat the oven to 425.
• In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined.
• Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups.
• Bake for about 14 minutes, or until the top springs back when lightly touched.
• When done, remove the muffins from the pans as soon as you can handle them.
• Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.

WHOLE GRAIN FRUITCAKE MUFFINS

Steps:

• In a medium bowl, mix milk, oil, eggs, brown sugar and vanilla, whisking to combine. Stir in the wheat bran and oats. Allow this to sit for 5 minutes.
• Preheat the oven to 400°F.
• Stir in the flour, cinnamon, salt, and baking powder. Fold in the orange peel.
• Line a 12 cup muffin tin. Distribute the batter between the 12 cups. Bake for about 15 minutes, test them for doneness with a toothpick. Leave the muffins in the pan for 5 minutes. Remove them and cool completely on a wire rack.

WHOLE GRAIN HEALTH MUFFINS

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.