RYE FLOUR MUFFINS
These rye flour muffins offer a unique, slightly tangy flavor and a satisfyingly dense texture, perfect for a hearty breakfast or snack. The combination of rye flour, molasses, and raisins creates a comforting and flavorful treat. These muffins are easy to make and offer a delightful alternative to traditional wheat-based muffins. Enjoy them warm with butter or your favorite spread.
Ingredients
- 1 1/2 cups Rye flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking soda
- 1/2 cup Molasses
- 1 large Egg
- 1/2 cup Water (Used if egg is omitted.)
- 1/4 cup Raisins (Chopped)
- 4 tablespoons Butter (or butter substitute) (Originally shortening. Substituted with butter for modern preference. Any good butter substitute will do.)
Instructions
- 1Sift the rye flour, salt, and baking soda into a large bowl.
- 2In a separate bowl, whisk together the molasses and egg (or water if omitting the egg). Add the chopped raisins.
- 3Melt the butter in a small saucepan or in the microwave.
- 4Add the wet ingredients and melted butter to the dry ingredients. Stir until just combined. Do not overmix.
- 5Preheat oven to 400°F (200°C). Fill muffin pans three-fourths full. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.