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:
- 25mins
- Serves:
- Yields:
- Units:
4
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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
- 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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RECIPE MADE WITH LOVE BY
@Sydney Mike
Contributor
@Sydney Mike
Contributor
"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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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!Reply
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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.Reply
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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!Reply
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