Rye Raisin Muffins
Hearty rye and whole wheat muffins get deep molasses flavor and chewy raisins for a simple, not-too-sweet bake.
Prep 15 min · Cook 15 min · Total 1 hr · Makes 12 muffins
Ingredients
- 1 cup dark rye flour
- 1 cup 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
Directions
- Set the oven rack in the center and heat the oven to 400 degrees F. Prepare 12 muffin cups with paper liners, or coat them with butter. In a medium bowl, whisk the rye flour, whole wheat flour, baking powder, baking soda, and salt, then put the bowl aside.
- In a large bowl, whisk the eggs just until they are lightly beaten. Whisk in the milk, oil, and molasses. Add the dry mixture and stir only until the batter comes together. Fold in the raisins.
- Divide the batter among the prepared muffin cups. Scatter sugar over the top of each one. Bake for about 15 minutes, until the muffins are risen and golden, and a cake tester poked into the center of a muffin comes out clean.
- Cool the muffins in the pan for 10 minutes, then move them to a wire rack to cool completely. Store in an airtight container for up to 3 days.