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Raisin Rye Muffins Recipe

Raisin Rye Muffins Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Raisin Rye Muffins Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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.

Nutritional Analysis: 1 muffin equals 160 calories, 5 g fat (trace saturated fat), 0 cholesterol, 234 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Raisin Rye Muffins in Light & Tasty June/July 2005, p27

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Serve with:

Spinach Beef Salad

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Reviews for Raisin Rye Muffins

Raisin Rye Muffins

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Reviewed on Mar. 22, 2013 by cfar

I love how these are so easy to make! I've made them 3 times already. I substituted the oil for unsweetened applesauce and this last batch I added a couple slices of unsweetened pineapple and used the juice instead of the water. Oh so good!

Reviewed on Jan. 20, 2013 by MuffinMazing

The rye gives these a unique texture, but they taste delicious!! I love that they are lower in calories too and that they still taste really good. The raisins add a nice flavor. Good. Breakfast. Muffin.

Reviewed on Dec. 09, 2012 by akask

This is a great recipe for people with food allergies. But even those that don't have food allergies will like these. I like these because they can eadily be made with items out of the pantry. I also add a little nutmeg to spice them up a little.