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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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These savory muffins are good served with soup, barbeque or as part of a ham and eggs breakfast. The recipe was in Sweet and Savory Muffins which appeared in a November 1985 issue of Bon Appetit magazine. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup rye flour |
3 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon caraway seed, ground in mortar with pestle |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 2/3 cups finely shredded extra-sharp cheddar cheese |
6 tablespoons vegetable oil |
2/3 cup sour cream |
1/2 cup milk |
1 egg, room temperature |
1 teaspoon worcestershire sauce |
Directions:
1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
3. Mix first 7 ingredients in large bowl, stir in cheese.
4. Whisk oil,sour cream,milk,egg and worcestershire in medium bowl until smooth.
5. Make well in center of dry ingredients; add sour cream mixture to well, stir into dry ingredients just to blend (batter will be thick).
6. Spoon batter into prepared cups, filling each 3/4 full.
7. Bake until muffins are golden brown and tester inserted in center comes out clean, 25 to 30 minutes.
8. Cool 5 minutes; turn out of pan.
9. Serve cheddar muffins warm.
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