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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!
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.
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!
Syd, this is a very tasty and super quick and easy to make recipe! I had never made muffins using solely rye flour before, so I was excited how they would come out. The muffins are slightly drier than normal ones, but taste fabulous-like a soft rye bread. Due to the cinnamon they have a nice (almost christmas like) flavour and the raisins add a fruity sweetness, which pairs well with the honey. Next time though I will add some more of those little morsels. :) All in all these were a tasty healthy breakfast treat. Thanks so much for sharing with us, Syd! Made and reviewed for June Bevy Tag 09.