Raisin Rye Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 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.
Ingredients
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1 cup rye flour
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2 teaspoons baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 cup water
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2 tablespoons honey
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2 tablespoons canola oil
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1/2 cup raisins
Directions
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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.
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2.
Fill 6 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.
Nutrition Facts
1 each: 160 calories, 5g fat (0 saturated fat), 0 cholesterol, 234mg sodium, 29g carbohydrate (14g sugars, 3g fiber), 2g protein.
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