Total Time
Prep 5 mins
Cook 20 mins

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!

Ingredients Nutrition


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Coat 6 muffin cups with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
  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. Fold in raisins; fill the 6 muffin cups 2/3 full.
  6. Bake for 15 to 20 minutes or until a tootpick comes out clean.
  7. Cool in the pan for 5 minutes; remove to a wire rack.
  8. Great served warm.
Most Helpful

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!

carlysulli June 01, 2010

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.

foodtvfan November 22, 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!

Little Mama Dia September 01, 2009