Rye Muffins

These are not sweet, but are similar to an artisan bread in flavor. They are well-suited to a hot bowl of winter soup! In order to make this recipe, you’ll need have whole rye grains and a grain flaker. Should this option be unavailable to you, your local health food store may carry rolled rye.

When finished, these muffins have a crispy outside crust that is delicious! The batter will seem watery but rye and particularly oat flour will absorb moisture as goods bake.

 

Rye Muffins

  • 1 C rolled rye
  • 1 C oat flour
  • 1 C wheat (recipe tested with red fife wheat)
  • 3 eggs
  • 1 1/2 C water
  • 1/2 C plum juice
  • 2 tsp baking soda
  • 1 tsp salt

Directions: roll rye until you have 1 C. Combine with flours, salt and baking soda. Add water, plum juice and eggs, whisking together until the liquidy batter is well mixed. Grease muffin tins well, as these muffins tend to stick. Fill each tin cup to the brim. Pop into the oven and bake at 375F for 15-20 minutes. Let cool before attempting to release from pans. Enjoy!