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Raisin Rye Muffins

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“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!”
READY IN:
25mins
SERVES:
6
YIELD:
6 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Coat 6 muffin cups with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
  4. In a small bowl, whisk together water, honey, and canola oil until well combined; add mixture to dry ingredients, stirring until just moistened.
  5. Fold in raisins; fill the 6 muffin cups 2/3 full.
  6. Bake for 15 to 20 minutes or until a tootpick comes out clean.
  7. Cool in the pan for 5 minutes; remove to a wire rack.
  8. Great served warm.

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