Rye Muffins

A bit ago, I decided to try something new and make rye muffins. I have always loved rye bread, and muffins have never tasted right to me using all-purpose flour (probably because my mom always did half or all whole wheat). I made three different batches of muffins to try out the effects of rye flour, wheat bran, and flaxseed, and found that they make for extremely delicious, healthy muffins. I took a bunch of the muffins to my parents' house, and my dad made bread pudding out of some of them. It was great! This recipe is definitely a keeper.

Rye Muffins

Ingredients

1 cup milk (1 1/4 cup if too dry)
1/4 cup vegetable oil
1 large egg
2 cups rye flour
     or 1 cup rye and 1 cup whole wheat
1/4 cup wheat bran
1/8 cup brown flaxseed
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup of raisins
     or 1 cup mashed bananas
1 cup broken pecans or walnuts
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice

Procedure

1. Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups with shortening, spray with cooking spray, or line with paper baking cups.

2. In large bowl, beat milk, oil, and egg with fork or wire whisk until well mixed. With a wooden spoon, stir in all but the raisins and pecans all at once just until flour is moistened (batter will be lumpy--DO NOT OVERMIX). Fold in raisins and pecans. Divide batter evenly among muffin cups. Set aside the extra batter for another partial batch.

3. Bake 20 to 25 minutes or until lightly browned. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack.

Makes about 15-17 muffins. Would work best if you mix up enough for three batches and cook it in four batches.