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Pumpernickel Muffins Recipe
Pumpernickel Muffins Recipe photo by Taste of Home

Pumpernickel Muffins Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6 servings

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

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.

Directions

  1. In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt.
  2. In another bowl, combine the egg, buttermilk, oil, molasses and chocolate. Stir into dry ingredients just until moistened. Fold in cherries.
  3. 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.
Originally published as Pumpernickel Muffins in Reminisce Extra September 2009, p53

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.

Reviews for Pumpernickel Muffins

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MY REVIEW
Reviewed Apr. 30, 2010

Didn't really taste like pumpernickel to me, but they were the most delicious brown molasses muffins! Wonderful taste & texture!

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