Raisin Rye Muffins

Name: Raisin Rye Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 muffins, 6 serving(s)
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

(4)

Recipe by Sydney Mike

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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READY IN: 25mins

SERVES: 6

YIELD: 6 muffins

UNITS: US

INGREDIENTS

Nutrition

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

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

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