Best 2 Raisin Rye Muffins Recipes
Welcome to the delectable world of raisin rye muffins, where the tantalizing aroma of freshly baked goods fills the air and the taste of sweet raisins and hearty rye flour harmoniously blend together. Whether you're a seasoned baker or a novice in the kitchen, embarking on a culinary journey to create these delectable muffins promises a rewarding experience. With a few simple ingredients and a touch of culinary magic, you'll be able to craft a batch of raisin rye muffins that will delight your taste buds and leave you craving more. So, let's dive into the world of muffin-making and discover the secrets to creating the perfect raisin rye muffins.
Let's cook with our recipes!
RAISIN RYE 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.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- 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 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 : Calories 160 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.
RAISIN RYE MUFFINS
This recipe was found in the 2006 cookbook, Taste of Home, Everyday Light Meals. Any other dried fruit could be used here in place of the raisins!
Provided by Sydney Mike
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Coat 6 muffin cups with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a small bowl, whisk together water, honey, and canola oil until well combined; add mixture to dry ingredients, stirring until just moistened.
- Fold in raisins; fill the 6 muffin cups 2/3 full.
- Bake for 15 to 20 minutes or until a tootpick comes out clean.
- Cool in the pan for 5 minutes; remove to a wire rack.
- Great served warm.
Nutrition Facts : Calories 160.1, Fat 5, SaturatedFat 0.4, Sodium 220.5, Carbohydrate 29, Fiber 3, Sugar 13.1, Protein 2
Tips:
- Make sure to use fresh ingredients for the best flavor and texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can use any type of raisins in this recipe, but golden raisins or sultanas are a good choice.
- If you don't have rye flour, you can substitute an equal amount of whole wheat flour or all-purpose flour.
- If you want a sweeter muffin, you can add an extra 1/4 cup of sugar to the batter.
- Be careful not to overmix the batter, as this can make the muffins tough.
- Fill the muffin cups only about 2/3 full, as the muffins will rise while baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
Conclusion:
Raisin rye muffins are a delicious and easy-to-make breakfast or snack. They are perfect for a quick grab-and-go meal or for packing in a lunch box. These muffins are also a good source of fiber and whole grains. With their sweet and tangy flavor, raisin rye muffins are sure to be a hit with your family and friends.
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