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Tuesday, February 4, 2014

Banana Rye Nut Muffins

Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.

I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!

One more little trick for these muffins--- if you want to make them a little healthier, you can substitute 1/4 cup unsweetened apple sauce for 1/4 cup of the butter. I have made both versions and honestly, very hard to tell the difference!

Banana Rye Nut Muffins
Makes 12 Muffins

1/2 cup Butter, room temperature
1/2 cup Brown Sugar
1/4 cup Canola Oil
2 Eggs
3 Large Bananas, mashed
1 tsp Vanilla Extract
2 cups Rye Flour
1 1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Walnuts, chopped

Preheat oven to 350 degrees Fahrenheit. Line or grease a muffin tin and set aside.

Cream together butter and sugar. Beat in oil, eggs, banana, and vanilla (and apple sauce if using)
In a separate bowl, combine flour, baking soda and salt. Stir dry ingredients into wet ingredients until just combined. Stir in walnuts.

Spoon mixture into muffin tins, filling about 3/4 of the way. Bake for 18-20 minutes until a toothpick inserted into the centre of a muffin comes out clean.

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