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Caraway Rye Muffins Recipe
Caraway Rye Muffins Recipe photo by Taste of Home

Caraway Rye Muffins Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Caraway Rye Muffins in Reminisce March/April 1999, p49

Nutritional Facts

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.

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