A combination of rye and whole wheat flours, blackstrap molasses, and raisins make these muffins a healthy start to your day. The nutty flavors also make them versatile— if you increase the salt to one teaspoon and omit the sugar on top, these muffins make a great accompaniment to savory dishes like stew.
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Rye Raisin Muffins
About This Recipe
|Yield:||makes 12 muffins|
|Active time:||15 minutes|
|Total time:||30 minutes|
|Special equipment:||12 cup muffin tin, whisk, wooden spoon, paper cupcake liners (optional)|
|This recipe appears in:||Wake and Bake: Rye Raisin Muffins|
- 1 cup (about 5 1/2 ounces) dark rye flour
- 1 cup (about 5 1/2 ounces) whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/3 cup vegetable oil
- 2 tablespoons blackstrap molasses
- 1/2 cup raisins
- 3 teaspoons sugar
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.