CARAWAY RYE MUFFINS

Caraway Rye Muffins image

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

Provided by Taste of Home

Time 30m

Yield 10 muffins.

Number Of Ingredients 10

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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 large egg, beaten
3/4 cup milk
1/3 cup vegetable oil

Steps:

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° until a toothpick inserted in the center comes out clean, 20-23 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 285mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.