Raisin & Wheat Muffins

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Preheat oven to 350 °F. Grease 12 muffin cups or use paper liners. In a small saucepan over medium heat bring water and Cracked Wheat Cereal to a boil. Reduce heat and simmer covered 7 minutes, stirring occasionally. Remove from heat and stir in raisins and let them soften in the cereal 3 minutes. In a large bowl, blend together flours, sugar, baking powder, salt; set aside. In a small bowl, mix together eggs, milk, vegetable oil and cooked cereal with raisins. Stir egg mixture into dry ingredients mixing until just blended. Spoon batter into prepared pan. Bake at 350° F. for 25 minutes or until a toothpick inserted comes out clean. Remove muffins from pan and cool on wire rack


12 Nutrient Single Serving Total Recipe
Calories 204.06 2448.67
Protein (g) 4.19 50.23
Carbohydrates (g) 35.22 422.64
Fat (g) 6.03 72.36
Saturated Fat (g) 0.71 8.56
Cholesterol (mg) 36.23 434.76
Sodium (mg) 235.82 2829.78
Dietary Fiber (g) 2.36 28.33
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