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Pumpernickel Muffins

 Pumpernickel Muffins
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.
6 ServingsPrep: 20 min. Bake: 15 min.

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.

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Pumpernickel Muffins (continued)

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.