Walnut Raisin Muffins

Something about the change of seasons has kicked up my interest in frugal cooking. I enjoy spending my free evenings browsing blogs for frugal kitchen tips, and this week put together a list of things I could make from what was already in the kitchen. Something I had been doing for a long time but somehow that habit fell by the wayside.

One recipe I wanted to try was Walnut Muffins from the Prudent Homemaker. I bought bulk walnuts that were so-so on their own, and figured toasting them and dressing them up in muffins would help.


Walnut Muffins from the Prudent Homemaker

Process notes

  • used 130 gm freshly-milled hard white wheat flour + 130 gm freshly-milled soft white wheat flour
  • used 170 gm dark brown sugar
  • added 1/2 c raisins
  • I had too much batter for the 12-muffin pan, and put the overflow into a 7-inch pie plate


These muffins taste very good, but are sweeter than I’d like. They also stuck to the pans and fell apart when removed. I did spray my pans, but perhaps muffin liners would help.

I’m not quite sure what caused them to be so fragile…I’ve made cupcakes with 100% soft white wheat flour so I don’t think that was it. Perhaps my flour had trouble with the large amount of baking powder (4 tsp made my batter pretty frothy).

These will get eaten, but I’ll continue to look around for a muffin recipe that’s a good fit for me.