Reviewed: Nov. 23, 2008

This was really good! I substituted the oil with apple sauce. I didn't have raisins so I used dates and walnuts. I will definitely make these again!

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omcguire

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Reviewed: Oct. 22, 2008

These were pretty good right off the bat. With the cinnamon and raisins and pecans I added, it smelled like a cinnamon roll so I topped each one with some icing made with cream cheese and they tasted scrumptous.

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abharat78

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Reviewed: Sep. 9, 2008

The best thing about this muffins is that they are SUPER easy to make. I don't like raisins to much, so I decided to used Craisins instead. But my DH told me that they need something else. That's why I'm giving just 4 stars. I think next time I'm going to add walnut to the mix and maybe milk instead water for moisture.

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Becky

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

This was my first experience baking with rye and I will definately use it again! I substituted applesauce for the oil; the muffins were still delicious. Thanks for the recipe!

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400luv

Cooking Level: Intermediate

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Reviewed: May 5, 2008

These are a nice snack muffin that doesn't do too bad on the nutrition. I made mini muffins and baked them for about 10 minutes. They are slightly crumbly because of the rye, but they stay together fine-it's more of a mouthfeel. You could sub applesauce for the oil, but you'd get a more rubbery texture and really, it's only 2 T for the entire recipe, live a little.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Mar. 8, 2008

These muffins were awesome!! I substituted applesauce for the oil and also soaked the raisins in water over night to make them plump and juicy. Then I used the raisin water in the mix and let me tell you - it was good!

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ogonows2

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Reviewed: Feb. 24, 2008

Surprisingly great! Had no eggs or milk, so I tried this recipe. Good, lighter texture, and I used whole wheat flour. Instead of honey, I used a 1/2 tsp Stevia. Added some diced canned fruit in half of the muffins. Baked quick, and all yum!

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SARIAH

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Reviewed: Jan. 15, 2008

definitely delicious! They are great served with ghee and honey! I gave it a 4 simply because some people may be expecting a softer, chewier muffin but these are drier than the normal muffin due to the rye flour. May not be to the liking of everyone but my boyfriend and I found them yummilicious. I agree that filling the muffin cups to the top was the way to go. Thanks for the advice and thanks for a great recipe!

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whirlwindday

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2006

Very good, I will definitely make these again. The only change I made was that I added a small handfull of whole grains to the batter and I doubled the recipe. They didn't rise at all, so I would recommend filling the muffin tins more then 2/3 full as the recipe says.

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