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.
Raisin Rye Muffins
Raisin Rye Muffins
Prep Time
15 min
Cook Time
15 min
Yield
6 muffins
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 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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