Caraway-Rye Muffins Recipe
Ingredients
| Cereal | 3/4 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| Rye flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Brown sugar | 3 Tablespoon | |
| Caraway seeds | 2 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| 1 egg, slightly beaten | ||
| Skim milk | 1 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
Directions
Heat oven to 400°C (205°C).
In a large bowl stir together dry ingredients and seasonings.
In a medium bowl mix egg, milk and oil.
Stir egg mixture into the dry ingredients, mixing just enough to moisten, batter will be lumpy.
Spoon evenly into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake about 20-25 minutes or until golden brown.
In a large bowl stir together dry ingredients and seasonings.
In a medium bowl mix egg, milk and oil.
Stir egg mixture into the dry ingredients, mixing just enough to moisten, batter will be lumpy.
Spoon evenly into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake about 20-25 minutes or until golden brown.
Chef
