Wheat N Raisin Muffins Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Eggs2
 Water150 Milliliter (2/3 Cup)
 Butter/Margarine50 Milliliter (1/4 Cup, At Room Temperature)
 Vanilla extract1 Teaspoon (5 Milliliter)
 Biscuit mix375 Milliliter (1 1/2 Cups)
 Toasted wheat germ150 Milliliter (2/3 Cup)
 Sugar75 Milliliter (1/3 Cup)
 Seedless raisins50 Milliliter (1/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 2804 Calories from Fat 562

% Daily Value*

Total Fat 62 g95.7%

Saturated Fat 28.8 g144.1%

Trans Fat 0 g

Cholesterol 530.5 mg

Sodium 948.3 mg39.5%

Total Carbohydrates 504 g167.8%

Dietary Fiber 40.7 g162.9%

Sugars 149.3 g

Protein 60 g120.8%

Vitamin A 34.7% Vitamin C 1.9%

Calcium 104.8% Iron 167.7%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 375°F (190°C).
Assemble Mixer.
In small mixer bowl, put eggs, water, butter, and vanilla extract.
Mix at LOW then at MEDIUM-LOW until smooth.
In another bowl, stir together biscuit mix, wheat germ, and sugar.
Add dry ingredients and raisins to egg mixture.
Mix at LOW only until dry ingredients are moistened (do not overmix).
Spoon into 12 baking-cup-lined 2 1/2-inch (6.3 cm) muffin cups.
Fill cups about two-thirds full.
Bake in preheated oven for 20 to 25 minutes, or until lightly browned.
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