Whole Wheat Cinnamon Raisin Muffins
A muffin we don’t have to regret eating! Hurray! Ever since I got my new hand mixer (thanks, mum), I’ve been wanting to try out the recipes that came with it in a little booklet. This muffin recipe is from that booklet (Cuisinart), but I changed it to what I wanted it to be. These muffins are perfect to me because it’s a good ball of energy when I don’t have a lot of time to eat (mostly between clients). They are tasty, without being overly sweet, and leave you feeling great (rather than the sugar-coated, fat-loaded ones you will find elsewhere). I also made a maple orange butter to go along with it, but let’s save that for another post. This recipe is super easy too! I always value that.
- Prep Time: 5-7 minutes
- Bake Time: 18-20 minutes
- 2 cups whole-wheat flour
- 3 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1 cup evaporated milk
- 1/4 cup whipped butter
- 1/2 cup raisins
1. Pre-heat oven to 375 F. Grease up your muffin tin. I made 12 muffins, but you can make 24 mini muffins and it will take less time to bake
2. Put the flour, sugar, salt, cinnamon, and baking powder into a big bowl and mix
3. Put the eggs in a smaller bowl and beat them until they become foamy.
4. Add the evaporated milk and butter into the egg mixture
5. Pour the small bowl of wet ingredients into the large bowl of dry ingredients. Mix everything together
6. Fold in your raisins, can be any type, I chose golden raisins
7. Spread your mixture evenly into the muffin tins. Bake for 18-20 minutes for 12 muffins, 14-16 minutes for 24 mini muffins.
And that’s it! Really simple, huh? My favorite pair is simple and healthy. It can’t get much better than that, at least in my opinion. Use this recipe to stay hungry and fit!
- Question of the Day: What’s your favorite type of muffin?