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Raisin Rye Muffins

 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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: 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.