Raisin Rye Muffins
- 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.
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.
Dec 31, 1969
Pretty good for a healthy muffin
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.
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!
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.
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.