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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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 Ingredients:
1 cup rye flour |
3/4 cup king arthur unbleached 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:
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.
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