Good-for-your-health ingredients like coconut oil, molasses and walnuts are easily combined into healthy raisin muffins for you to enjoy for breakfast, lunch or snack. Simple enough for beginners but impressive enough to earn you some applause.
Make these delicious made-from-scratch raisin muffins in just minutes and enjoy them hot from the oven as a special treat.
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These mouth-watering muffins are loaded with wholesome ingredients like molasses, walnuts, and raisins. The recipe is easy and quick to prepare and literally fool proof. The only downside to these that I have found is the recipe yields too much batter for a 12-cup muffin tin. Rather than dirty up another pan, put the excess batter in a mini cake-baking pan. You will end up with 12 regular size muffins and 1 jumbo muffin, so what’s not to like about that?
- Two mixing bowls
- Electric mixer
- 12 cup capacity muffin tin
- 4 ½ round baking pan
- Cupcake liners
- Large slotted spoon
- Wilton Cake Release
Assemble all the ingredients that you need for the recipe so that they are at room temperature before you start making the batter. Your muffins will be fluffier and moister if you do this because the eggs and coconut oil will combine with the other ingredients better. While it is always a good idea to have the ingredients for a recipe at room temperature, it is imperative with this recipe because you are using whole-wheat flour, which can cause your muffins to be dry if not properly mixed. Spray the cake pan with the Wilton Cake Release.
Skip the Flour and Grease Step
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These muffins rely on natural sweetners like molasses and raisins for their sweet taste rather than sugar.
Prep time 7 min - Total time 33 min
Ingredients for 13 servings
2 eggs • 3/4 cup molasses • 2/3 cup coconut oil • 1 1/2 cups flour • 1/2 cup whole-wheat flour • 1/2 cup skim milk + 1 tablespoon cider vinegar • 1/2 cup chopped walnuts • 1/2 cup raisins • 1 teaspoon baking soda • 1 teaspoon cinnamon • 1/2 teaspoon salt • 1/4 teaspoon each ground cloves, ground ginger • 1/8 teaspoon nutmeg
Cream the Liquid Ingredients
Put the coconut oil, eggs, soured milk, and molasses in a large bowl. Beat at medium speed on an electric mixer for about one minute until well combined and fluffy.
Add the Dry Ingredients
Combine the flours and spices in another bowl, and use the slotted spoon to mix thoroughly, using a sifting motion. (Use a sifter if you have one; if not, the spoon works fine and eliminates one kitchen gadget that you have to clean and store.) Add to the creamed mixture slowly, beating well between each addition.
Fold in the chopped walnuts and raisins.
Fill the Baking Pans
Use a ¼ cup measure to fill the cupcake liners with batter rather than dropping them from a spoon. Using the measure ensures that you get approximately the same amount of batter in each liner and the muffins will cook more evenly. As a plus, they will be almost uniform in appearance, which is important if you plan to take them to a potluck dinner or other event and you want to make a nice presentation.
Put the remaining mix into the cake pan.
Bake and Enjoy!
Place the muffin pan and the cake pan in the center of the oven racks. Bake for 25 to 30 minutes or until they pass a doneness test. To test, poke a toothpick or cake tester into the middle of a muffin. It should come out clean; no crumbs or batter attached. Place baking pans on top of wire racks and let the muffins cool for about 5 to 7 minutes before removing them from the pans.
Serve the muffins warm for breakfast with a bowl of cereal topped with fruit and a tall glass of cold milk (or hot coffee, which is my preference!) Supplement a light lunch of chicken salad with one of these healthy raisin muffins or serve them anytime for snacks and desserts.
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