Raisin Rye Muffins Recipe

4.5 5 5
Raisin Rye Muffins Recipe
Raisin Rye Muffins Recipe photo by Taste of Home
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Raisin Rye Muffins Recipe

Read Reviews
4.5 5 5
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 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.
Originally published as Raisin Rye Muffins in Light & Tasty June/July 2005, p27

Nutritional Facts

1 each: 160 calories, 5g fat (0 saturated fat), 0 cholesterol, 234mg sodium, 29g carbohydrate (14g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Raisin Rye Muffins in Light & Tasty June/July 2005, p27

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Reviews forRaisin Rye Muffins

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smagal User ID: 5715837 72601
Reviewed Dec. 7, 2013

"Pretty good for a healthy muffin"

MY REVIEW
Peggy166 User ID: 7196475 60048
Reviewed Aug. 15, 2013

"They don't look appetizing to me, BUT, they do taste really good! A little grainy, but I guess that's the rye flour. Maybe mix another type of flour in - half white/half rye - dunno. Maybe I'll try that out for the heck of it."

MY REVIEW
cfar User ID: 7193303 57200
Reviewed Mar. 22, 2013

"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!"

MY REVIEW
MuffinMazing User ID: 6064140 56255
Reviewed Jan. 20, 2013

"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."

MY REVIEW
akask User ID: 7012311 206485
Reviewed Dec. 9, 2012

"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."

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