Caraway Rye Muffins Recipe

Caraway Rye Muffins Recipe photo by Taste of Home

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MY FAMILY enjoys the distinctive taste of caraway, and it abounds in these muffins, which use rye flour for a change of pace. I serve them for brunch, lunch or dinner. I often try new recipes, but it's especially gratifying when a new dish is requested over and over again. -Jean Tyner, Darlington, South Carolina

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Caraway Rye Muffins Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

10 20 30

Ingredients

1 cup rye flour
3/4 cup all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup shredded cheddar cheese
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil

Directions

In a large bowl, combine the flours, sugar, baking powder, salt and caraway seeds. Stir in cheese. Combine the egg, milk and oil; stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-23 minutes or a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 10 muffins.

Nutritional Analysis: 1 serving equals 203 calories, 11 g fat (3 g saturated fat), 33 mg cholesterol, 285 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Caraway Rye Muffins in Reminisce March/April 1999, p49

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas