Pumpernickel Muffins Recipe

Pumpernickel Muffins Recipe photo by Taste of Home

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These dense muffins are a perfect accompaniment to a hearty entree. The rye flour gives the texture some and the dried cherries add to the flavor.

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Pumpernickel Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

3/4 cup rye flour
2/3 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2/3 cup buttermilk
1/4 cup canola oil
1 tablespoon molasses
1/2 ounce unsweetened chocolate, melted and cooled
1/4 cup dried cherries

Directions

In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt.
In another bowl, combine the egg, buttermilk, oil, molasses and chocolate. Stir into dry ingredients just until moistened. Fold in cherries.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutritional Facts 1 muffin equals 264 calories, 12 g fat (2 g saturated fat), 36 mg cholesterol, 260 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Pumpernickel Muffins in Reminisce Extra September 2009, p53