Nutrition Facts

  • One serving:
  • 1 muffin
  • Calories:
  • 160
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 234 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g
  • Diabetic Exch:
  • 1 starch, 1 fruit, 1 fat.

Raisin Rye Muffins

Honey and raisins offer a hint of sweetness in each bite of these wholesome muffins. Best of all, they are egg-, wheat- and milk-free, so they are wonderful for people with food allergies.

SERVINGS

6

CATEGORY

Breads

METHOD

Baked

PREP

15 min.

COOK

15 min.

TOTAL

30 min.

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

In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the water, honey and oil; stir into dry ingredients just until moistened. Fold in raisins.
    Fill six muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008