Friday, January 29, 2010

Rye Muffin with Raisins


This is the season of rye for us as we still have lots of leftover rye Rye Raisin Muffinflour. As it was a week day and we were too lazy to bake bread, we have decided to bake something quick for our next few days' breakfast. Something that came to mind was wholesome muffin. Thus, we started surfing for some rye muffin but apparently it was not a common thing. In the end, we managed to find a recipe from The recipe below will give you 4 large muffins.


  • 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
  • 1/3  cup raisins


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine the flour, baking powder, cinnamon and salt.
  3. In a separate bowl, combine the water, honey and oil.
  4. Stir the wet ingredients into the dry ingredients just until moistened. Fold in raisins.
  5. Place dough into muffin trays until two-thirds full as this muffin doesn’t rise much. Bake for 15-20 minutes or until a toothpick comes out clean.
  6. Cool for 5 minutes before removing from pan to a wire rack.

Overall, we find the muffin is wholesome and something different from your ordinary muffin. It’s a good switch once in a while when you had had enough of white flour muffin. This muffin is also not as crumbly as other muffin. Another good point about this muffin is that it used simple ingredients and suitable for full vegetarian folks as where as folks that have allergy to egg, wheat or milk.

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