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Raisin Rye Muffins

By: Edna Hoffman

"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."

Rate/Review | Read Reviews (11)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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 nonstick cooking spray two-thirds full. Bake at 400 degrees F 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.

Footnotes

Nutritional Analysis: 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.