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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 muffins

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 large 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° until a toothpick inserted in the center comes out clean, 20-23 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 203 calories, 11g fat (3g saturated fat), 33mg cholesterol, 285mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 5g protein.

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