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    You are in: Home / Recipes / Raisin Rye Muffins Recipe
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    Raisin Rye Muffins

    Raisin Rye Muffins. Photo by Little Mama Dia

    1/2 Photos of Raisin Rye Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sydney Mike's Note:

    This recipe was found in the 2006 cookbook, Taste of Home, Everyday Light Meals. Any other dried fruit could be used here in place of the raisins!

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    Serves: 6



    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees Fahrenheit.
    2. 2
      Coat 6 muffin cups with nonstick cooking spray.
    3. 3
      In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
    4. 4
      In a small bowl, whisk together water, honey, and canola oil until well combined; add mixture to dry ingredients, stirring until just moistened.
    5. 5
      Fold in raisins; fill the 6 muffin cups 2/3 full.
    6. 6
      Bake for 15 to 20 minutes or until a tootpick comes out clean.
    7. 7
      Cool in the pan for 5 minutes; remove to a wire rack.
    8. 8
      Great served warm.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 01, 2010


      These muffins were pretty good. I was surprised at how light the texture was using only rye flour. I put dried cranberries in mine and I like the flavor combination. The recipe is a little dry and a little bland for my taste though. I might add more honey or some molasses if I made this again. Definitely a good starter recipe if you're looking for some gluten-free muffins though!

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    • on November 22, 2009


      Delicious muffins. I made two batches; one with raisins according to the recipe, and another with chopped apricots and toasted walnuts. Both versions were delicious. Everyone enjoyed them, including my grandsons, and declared this recipe a definite keeper! An excellent recipe for gluten free diets.

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    • on September 01, 2009


      Very good! Gluten-free and you can't beat such a simple ingredient list. We have made them with frozen blueberries and also a "carrot cake" version with 2 grated carrots (topped with honey). We always make a double batch. Thank you for a wonderful recipe! It's helped my husband survive his transition into his no gluten, no dairy, no refined sugar living!

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    Read All Reviews (4)


    Nutritional Facts for Raisin Rye Muffins

    Serving Size: 1 (62 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 160.1
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 220.4 mg
    Total Carbohydrate 29.0 g
    Dietary Fiber 3.0 g
    Sugars 13.0 g
    Protein 2.0 g

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