Food recipes
Raisin Rye Muffins
Raisin Rye Muffins Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground salt, table water, bottled, generic honey oi...
Raisin Rye Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
water, bottled, generic
honey
oil, canola
raisins, seeded
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
water, bottled, generic
honey
oil, canola
raisins, seeded
Directions:
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.