Rye Muffins with Longan and Raisins

rye muffin with raisin and longan0

The fall is finally here. The weather is rather pleasant these days, not hot and humid as in summer. There is a lovely breeze coming in through the window in the morning and evening and the sun sets at 6:00 pm. Cooking in the kitchen is no longer challenging. In fact, I find it rather pleasant to bake some muffins for breakfast when it’s not my morning exercise day. :-) Breakfast is the most important meal of the day; it’s OK to skip a late night dinner, but you must always try and eat something at breakfast time.

If you like elaborate breakfasts like me you will know that you have to get up early in order to cook them. I like nothing better than making things and enjoying them in the morning breeze and warm sunlight. The first few days of rising early are always challenging, and you just wish you could sleep a bit more, but if you succumb to your desire you will find yourself in a vicious cycle again. So be strict and keep it up, your body will adjust. You will end up going to bed earlier and getting enough sleep. Now I am using this method I feel good when I get up early in the morning and go shopping for vegetables in the market and make my big breakfast!

rye muffin with raisin and longan

Health Index: ⅘ (4 to 5 times a week)
Kitchen Gadgets: Oven
Serves: 12

1 cup rye flour
½ cup whole-wheat pastry flour
½ cup wheat germ
4 tsp baking powder
½ tsp salt
1 cup water
¼ cup canola oil
¼ cup agave nectar
⅔ cup raisins
⅓ cup dried longan
½ cup brandy or white wine

1. Preheat the oven to 200°C (392°F).
2. Soak the raisins and longan in the brandy or white wine.
3. Mix the water, canola oil and agave nectar and beat with a whisk.
4. Mix the rye flour, whole-wheat flour, wheat germ, baking powder and salt together.
5. Dig a well in the dry mixture and pour in the wet mixture then lightly mix them with the whisk until just combined. Add the soaked fruits and fold in with a spatula. Never beat or mix vigorously otherwise they would turn out be a rubber brick!
6. Ladle the batter into muffin cups and fill ¾ full.
7. Bake 20 to 25 minutes. When an inserted toothpick comes out clean or with crumbles they’re done!

  • These look super yum! I agree – breakfast is important, and should totally be an affair – not just something you grab and stuff down your throat. Yay for muffins!