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    You are in: Home / Recipes / Whole Grain Raisin Muffins Recipe
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    Whole Grain Raisin Muffins

    Average Rating:

    3 Total Reviews

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    • on June 15, 2006

      These were fabulous while still warm out of the oven. Had no problem with sticking to muffin tins, as I did not use liners, just sprayed the muffin tin as directed in the recipe. I used applesauce instead of oil, subbed egg beaters for eggs, and used 1/4 cup Splenda brown sugar instead of 1/2 cup brown sugar. Absoulutey wonderful! Used jumbo golden raisins. Will make these again soon. (Oh, this actually made 16 muffins for me!) thank you!

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    • on June 07, 2006

      These were dry and not as flavorful as we would have liked. They also stuck to the muffin liners I used. I actually used King Arthur's whole wheat flour but I think the texture would improve on these if whole wheat pastry flour were used.

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    • on April 04, 2006

      Very good! Used honey for the molasses & added some Splenda & used 2 tsp cinn. I don't like raisins so I left them out. Baked up nice & fluffy-very soft, too! Used applesauce for the oil, too. Loved the healthy ingredients!

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    Nutritional Facts for Whole Grain Raisin Muffins

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 211.5
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 0.9 g
    Cholesterol 36.0 mg
    Sodium 228.5 mg
    Total Carbohydrate 34.1 g
    Dietary Fiber 3.8 g
    Sugars 17.4 g
    Protein 4.7 g


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