Caraway Rye Muffins Recipe
Caraway Rye Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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° 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 each: 203 calories, 11g fat (3g saturated fat), 33mg cholesterol, 285mg sodium, 21g carbohydrate (6g sugars, 2g fiber), 5g protein.

  • 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
  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

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