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
RYE RAISIN MUFFINS RECIPE
With a little tinkering, these muffins can go from a healthy, lightly sweet way to start your morning to a savory accompaniment for dinner.
Provided by Carrie Vasios Mullins
Categories Breakfast and Brunch Breakfast Sweets Muffins
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and preheat oven to 400°F. Line 12 muffin cups with paper liners or grease with butter. In a medium bowl, whisk together rye flour, whole wheat flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk eggs until lightly beaten. Whisk in milk, oil, and molasses. Add dry ingredients and stir until just combined. Stir in raisins. Spoon batter into prepared muffin tins. Sprinkle top of each muffin with sugar. Bake until puffed and golden and a cake tester inserted into the middle of a muffin comes out clean, about 15 minutes.
- Let cool 10 minutes in pan then transfer to a wire rack to finish cooling. Muffins will keep in an airtight container for up to three days.
RAISIN BRAN MUFFINS
Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Yield Makes 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
- Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g
YUMMY AND EASY RAISIN MUFFINS
Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!
Provided by Arashijing
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven at 400 Fahrenheit.
- Mix the dry ingredients together: flour, baking powder, salt, and sugar.
- In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
- Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
- Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
- Bake for 20 minutes or until light to medium brown.
Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8
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 Allrecipes Member
Time 30m
Yield 6
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 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.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 29.6 g, Cholesterol 0 mg, Fat 5 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.4 g, Sodium 246.2 mg, Sugar 13.1 g
SCANDINAVIAN RYE MUFFINS
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Categories Spring Rye Muffin Bread Spice Caraway Orange Anise Cumin Molasses Peanut Free Soy Free Vegetarian Easter
Yield Makes 24 small muffins
Number Of Ingredients 17
Steps:
- Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours.
- Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.
- Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining ¼ teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
- Cooks' Notes:
- Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.
- Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
- Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.
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