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Caraway Rye Muffins

 Caraway Rye Muffins
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
10 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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.