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Caraway Rye Muffins

Caraway Rye Muffins

"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"
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30 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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 degrees F 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.

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I used whole wheat flour instead of all purpose flour, honey instead of sugar, and I added an extra 1/2 tsp. of caraway seeds to make these delicious hearty muffins! Wonderful recipe!

I really like this recipe. I am enjoying my second batch of these muffins. Second time is much better now that I know a little more on high alltitude baking. I added more Caraway seed because I ...

Simple and delicious. I needed some kind of bread and my husband is sick of biscuits so we tried this recipe. Thanks for posting, it was a hit so I think we'll be having these again.

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