Rye Whole Wheat Raisin Nut Muffins

Last week, I made Carrie’s muffins and they were absolutely wonderful, BUT I was longing for some nuts in my muffins so I’ve changed up the recipe a bit.  Eat more rye flour.  It’s one of the world’s healthiest foods.  My adapted recipe (below) is from a recipe at www.seriouseats.com (Carrie Vasios Mullions).

Rye Wheat Raisin Nut Muffins
Rye Wheat Raisin Nut Muffins
Below are the muffins I made last week.  Delicious, but a tad dry for my taste.  I missed the nuts I usually add to muffins also.

Rye Raisin Nut Muffins


My Adapted recipe (below) is Nutritious, Filling, Moist and Yummy! Make a double batch, you’ll wish you did.  These muffins are PERFECT with our morning coffee. Add an egg, a piece of fruit or fresh squeezed juice and you’re off to a perfect start to your day. They are NOT low calorie. They were not designed to be. They are designed to help fuel your morning deliciously.

Rye flour can baking can produce a dry muffin, so the addition of nuts helps to keep these muffins moist.

DRY Ingredients

1 cup  dark rye flour (about 5 1/2 ounces)
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup shredded coconut
2 Tbspns Sunflower Seeds
2 Tbspns Sesame Seeds
1/4 cup crushed walnuts
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 heaping Tbspns sugar
1/2 teaspoon salt

WET Ingredients
2 eggs
1 cup full fat coconut milk (I use Thai brand unsweetened)
1/3 cup Virgin Coconut oil
2 tablespoons blackstrap molasses
1 teaspoon vanilla
1/2 cup raisins
3 teaspoons sugar (sprinkled on top of muffins before baking)

1.  Preheat oven to 400°F. Line 12 muffin cups with paper liners or grease with butter. In a medium bowl, whisk together dry ingredients, set aside.

2.  In a large bowl, whisk eggs until lightly beaten. Whisk in the remainder of wet ingredients. 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.

3.  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.

I Use a miniature ice cream scoop to put the batter into the muffin tins.

Watch these muffins so they don’t overcook.  Test with an inserted toothpick (or thin bladed knife) for doneness.  They will continue to cook some after coming out of the oven, and you don’t want a dry muffin.  Mine are usually done between 15-18 minutes.

These are so good I make a double batch and freeze the batter for the second batch.