This easy Raisin Bran Muffins recipe makes a HUGE batch and features a whole-grain muffin that is naturally sweetened with applesauce and maple syrup. Don’t miss exciting promotions, inspiring recipes
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I'm Whitney, the chef, photographer, dietitian, and blogger-extraordinaire behind Sweet Cayenne.
Gradually stir in the flour mixture into the wet mixture until well incorporated.
Add this to the applesauce and stir to blend. No-fuss breakfasts for on-the-go mornings. Store baked muffins in an airtight container in the refrigerator for up to 1 week. Serve warm. Sprinkle with reserved topping, patting gently. Bake the muffins for about 30 minutes, until a tester inserted in the centre of a muffin comes out clean.
In a separate bowl, sift the flour, baking powder, cinnamon, all-spice and salt. My mom would make a HUGE batch of batter and then bake them fresh in the morning before we would start homeschooling. To thaw from frozen, microwave on 70% power for 1 minute, then wrap in foil and heat in a 350°F oven for 8-10 minutes. back to
Lemon Poppy Seed Muffins with Fresh Raspberry Glaze. In another bowl, beat the eggs, applesauce, oil and milk.
To thaw, place in the fridge overnight and microwave for 30-40 seconds the next morning. Grease the wells of a muffin tin (only grease the number of wells needed to make the desired number of muffins). You have a few options for baking this muffin batter: in a traditional muffin tin, in ceramic ramekins, or in a mug for the microwave. Whisk the applesauce, brown sugar and oil together. Thaw frozen muffins in the refrigerator overnight or at room temperature for 1 hour. Quaker® Newsletter today! You can find my top 10 freezer-friendly meals, and these can help you build out a successful meal-prep strategy if that is your goal. https://www.yummly.com/recipes/weight-watchers-muffins-with-applesauce Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more! This post may contain affiliate links As an Amazon Associate, I earn from qualifying purchases. Add this to the applesauce and stir to blend.
Use up the muffin batter within one week. Heat oven to 400°F.
(I recommend a lower-sugar version, like Nature's Path). In another large bowl, stir together the flour, baking soda, salt, and cinnamon. Are you ready to make these Raisin Bran Muffins? (Do not overmix.)
Fill muffin cups almost full. Your email address will not be published. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Bake 20 to 22 minutes or until deep golden brown. Welcome to my online kitchen!
Your daily values may be higher or lower depending on your calorie needs. salt 1 egg 1/2 tsp. Remove from pan.
For topping, combine the first four ingredients -- oats, brown sugar, butter and cinnamon -- in small bowl; mix well.
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Bake the muffins for about 30 minutes, until a tester inserted in the centre of a muffin comes out clean.
), blog recaps, and a chance to connect or be featured! Moka Chocolate Chip Muffins - a Kaldi's Coffeehouse copycat! Let the muffins cool for 20 minutes in the pan and then remove to cool completely. Preheat the oven to 350°F and line a 12-cup muffin tine with large paper liners. (Do not overmix.) Cool completely on a wire rack before storing in an airtight, freezer-safe container or gallon-size freezer bag. Freeze baked muffins in an airtight container for up to 6 months. Sift dry ingredients into bowl, except the bran flakes.
Use a rubber spatula to gently fold in any flour residue from the sides or bottom of the bowl into the batter along with the raisin bran cereal.
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Add to dry ingredients all at once; stir just until dry ingredients are moistened. It's such a treat to have batter ready to bake up a hot muffin in the morning.
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