* Exported from MasterCook *
Muffins, Raisin Rye
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Grains
Low Fat Posted
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
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 400F 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.
Prep/Total Time: 30 min.
Yield: 6 muffins.
1 muffin equals 160 calories, 5 g fat (trace saturated fat), 0
cholesterol, 234 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g
protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Source:
"Originally published as Raisin Rye Muffins in Light & Tasty
June/July 2005, p27"
S(Internet Address):
"http://www.tasteofhome.com/recipes/raisin-rye-muffins";
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Per Serving (excluding unknown items): 159 Calories; 5g Fat (26.2%
calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 254mg Sodium. Exchanges: 1 Grain(Starch); 1/2
Fruit; 1 Fat; 1/2 Other Carbohydrates.