This recipe for vegan oatmeal raisin muffins (you can also use walnut) is a straightforward dish that doesn't call for a lot of ingredients but yields a lot of flavor and texture. These vegan muffins are "not too sweet," making them ideal for packing in your children's lunches or serving as a delicious treat after school. Naturally, the addition of some little chocolate chips would make it much more appealing to children. Preheat the oven for 15 minutes at 350 degrees Fahrenheit. Prepare a muffin tray with 12 individual cups by lightly greasing or lining it with paper liners. 
Almond milk and vinegar are to be combined in a bowl, and then the mixture is to be left alone for five minutes so that it may curdle. To prevent the raisins from sinking to the bottom of the muffins, combine them with around a tablespoon of flour. This will ensure that the raisins remain dispersed throughout the muffins. Put all of the dry ingredients into a large bowl and mix them together. Combine the almond milk that has been curdled, maple syrup, and coconut oil in a small bowl and whisk to combine. Stir into the flour mixture until it is almost completely incorporated. Raisins and nuts should be folded in at this point. Fill each muffin cup about three-quarters of the way. In contrast to the original recipe, which called for a total of 12 muffins, the batter was only sufficient for a total of 10 muffins. In order to guarantee that each muffin would bake at the same rate, I poured some water into the two muffin cups that were still empty. Bake for fifteen to twenty minutes, or until a toothpick inserted in the middle emerges clean. Take the baking dish out of the oven and let it cool for ten minutes. 
Best raisin muffin recipe
It will only take you half an hour to make the best muffin with raisins and its recipe that will make your mouth water. Every bite gets a little sweeter thanks to the addition of the raisins. Warm it up and serve it with a cup of tea. This recipe calls for caster sugar, but for an even richer flavor, you could substitute brown sugar in its place. Brown sugar is an easy substitution. 300 grams of flour with natural leavening Oil of sunflower, 60 milliliters (four tablespoons) in volume 100g caster sugar 225ml milk 2 big eggs 100 grams of raisins or mixed luxury dry fruit (such as blueberries, cherries, and cranberries) 
Icing sugar, to be used for sprinkling Prepare the oven by setting the temperature to 180 degrees Celsius and using gas mark 4. Put a muffin case in each of the 12 cavities of a muffin tin. In a bowl, combine the dry ingredients with the oil and sugar. After that, pour in the milk, eggs, and vanilla extract, and mix well with a spoon. After adding half of the dried fruit, fill each muffin cup only three-quarters of the way with the mixture and set aside. Sprinkle on the remaining fruit, then bake for about 25 minutes, or until it has risen significantly and become firm. place the dish on a wire rack to cool. To serve, dust with confectioner's sugar. Just keep in mind that you probably don't want all of your dry fruit to end up at the bottom of your muffin tin, do you? Before including them in the recipe, the raisins should be dusted lightly with flour. During the baking process, this will help to keep them suspended in the mixture and prevent them from falling to the bottom of the pan. 
Apple raisin muffins
You can bake these apple raisin muffins from scratch for breakfast (or brunch), or you can do it the night before because they stay fresh in a cake tin for up to three days. 190 calories, 5 grams of protein, 33 grams of carbohydrates (of which 13 grams are sugars), 5 grams of fat (of which 1 gram is saturated), 1.5 grams of fiber, and 0.5 grams of sodium are contained in each meal. All you need are: 2 diced Braeburn apples 1 tsp five-spice 2 beaten free-range eggs 3 TB sesame oil Semi-skimmed milk, 200ml/7fl oz. 2 mashed bananas 300g/1012oz self-rising flour 1 tsp bicarb Raisins (40g/112oz) 1 tablespoon oats 1 TB brown sugar 
Line a 12-hole muffin pan with big muffin cases and heat the oven to 200C/180C Fan/Gas 6. Over medium heat, cook the honey for 2–3 minutes, or until it turns a dark golden brown and just begins to smoke. 3–4 minutes, or until apples are softened but still have their shape. Leave on a cooling rack for a few minutes before serving In a mixing bowl, combine the milk, sesame oil, and eggs. Add the bananas, mashed, to the mixture. The flour, sugar, bicarbonate of soda and raisins are mixed together in a large bowl. Pour the egg mixture into the center of the well you just made. Toss in the apples and any juices that may have accumulated in the pan, then serve. Put the batter into the muffin cups. Sprinkle the muffins with the oats and sugar mixture after baking. To get a clean skewer out of the center bake for 20 minutes. 
Refrigerate for up to 3 days before serving or keep in an airtight container and reheat for 5 minutes at 200°C/180°F fan/Gas 6 for up to 3 days.
Cinnamon oatmeal raisin muffin
Because of this straightforward recipe for cinnamon oatmeal muffins, morning mealtime has recently become a lot more flavorful. The oats impart a mildly chewy texture to the muffins, giving them a tender texture overall. There is a delicious, toasty cinnamon flavor throughout, as well as luscious raisins that are brimming with flavor. They have a cinnamon sugar crumble on top, which elevates their deliciousness to a whole new level. Ingredients 
2 tablespoons brown sugar, packed in a jar, and 1/4 cup whole wheat pastry flour A teaspoon of baking powder. 4 cloves of garlic, minced 12 tsp. of sea salt A half-cup of milk 4 tablespoons of cooking or salad oil A single egg The vanilla extract, 1 tbsp. A single cup of cooked oats 12 cups of raisins Topping 2 tbsp. brown sugar in a bag 2 tbsp. all-purpose flour A pinch of cinnamon 
When using melted butter, add 1 teaspoon of oil to the recipe. Set the oven to 425 degrees Fahrenheit. Set aside a 12-cup muffin pan sprayed with baking spray. Mix flour, sugar, baking powder, cinnamon, and salt in a large basin. Whisk the milk, oil, egg, and vanilla together in a separate basin. Stir in the milk mixture until the flour is barely wet, then add the mixture to the milk mixture. Oats and raisins should be incorporated into the batter with care. Prepare muffin tins by dividing the mixture equally among them. But first, prepare the topping: mix the brown sugar with the flour until it's all well blended. Muffins should be topped with a few sprinkles. The toothpick inserted in the middle should come out clean after baking for 11-13 minutes. Transfer to a wire rack and let cool fully before serving. Enjoy this muffin in the afternoon or as a great snack for your kids. 
Carrot raisin muffins
Have some Carrot Raisin Muffins to get your morning started off right! A wonderful and delicious snack that could cause your mouth to wet. The fact that you don't need any unusual ingredients to make these muffins is one of my favorite things about them. In most cases, I have everything I need to be stashed away in the pantry. And for whatever reason, I never seem to run out of carrots! When I wake up needing one of these delectable muffins for breakfast, this is the perfect solution. You may always purchase carrots that have already been shredded at the supermarket to save yourself some time. To grind the carrots, my preferred method is to use a box grater. Although grating the carrots by hand can take a few minutes, I believe that the extra effort is well worth it! The oven should be preheated at 400 degrees Fahrenheit. Make liners for a 12-cup muffin tin. Toss the raisins into a basin. Pour boiling water over the top. 
Serve after soaking for a short period of time. Add the flour, baking powder, baking soda, cinnamon, salt, and sugar to a large mixing basin. Whip until well blended, A well should be made in the middle. Pour the milk, avocado oil, and vanilla essence into a blender and blend until smooth. Stir with a rubber spatula until the mixture is smooth. The raisins should be drained. Lastly, stir in the cranberries, walnuts, and dried apricots. Fold until the mixture is smooth. Using the prepared muffin tray, fill it three-quarters of the way up. A toothpick inserted in the center should come out clean after baking for 18-22 minutes, it is ready now. Muffins made with carrots and raisins are great for breakfast or a midday snack. With a dollop of vegan cream cheese.
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