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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.
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    6 muffins

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.
Nutrition Facts
1 each: 264 calories, 12g fat (2g saturated fat), 36mg cholesterol, 260mg sodium, 36g carbohydrate (13g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • angelasandoval
    Apr 30, 2010

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