Raisin Rye Muffins

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!

• Ready In: 25 mins
• Serves: 6
• Yields: 6 muffins

Ingredients

• 1  cup  rye flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup water
• 2  tablespoons honey
• 2  tablespoons canola oil
• 1⁄2 cup raisins

Directions

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.