Raisin Rye Muffins Recipes

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RAISIN BRAN MUFFINS



Raisin Bran Muffins image

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

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

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



Yummy and Easy Raisin Muffins image

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

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1 large overripe banana, mashed
3/4 cup finely chopped raisins
1 cup milk
1 egg, beat well
1/4 cup canola oil (or any vegetable oil)
12 pieces raisins, for topping (optional)

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



Raisin Rye Muffins image

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

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

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

RAISIN RYE MUFFINS



Raisin Rye Muffins image

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

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

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.

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