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Caraway Rye Muffins

By: Jean Tyner

"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"

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 cup rye flour
3/4 cup 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

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.
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.