Pumpernickel Muffins Recipe

5 1 1
Pumpernickel Muffins Recipe
Pumpernickel Muffins Recipe photo by Taste of Home
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Pumpernickel Muffins Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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 each: 264 calories, 12g fat (2g saturated fat), 36mg cholesterol, 260mg sodium, 36g carbohydrate (13g sugars, 3g fiber), 5g protein.

  • 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
  1. 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.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick 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

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angelasandoval User ID: 2401339 108131
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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