Old World Pumpernickel Muffins Recipe
Old World Pumpernickel Muffins has a fine taste. Old World Pumpernickel Muffins gets its taste from flour mixed with caraway seeds and buttermilk.
Ingredients
1 cup all purpose flour
1/2 cup rye flour
1/2 cup whole wheat flour
2 teaspoons caraway seed
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1/4 cup light molasses
1/2 square (1/2 ounce) unsweetened chocolate, melted and cooled
Directions
Preheat oven to 400°F.
Grease or paper-line 12 (2 1/2 inch) muffin cups.
Combine flours, caraway seed, baking soda and salt in large bowl.
Combine buttermilk, oil, molasses and egg in small bowl until blended; stir in melted chocolate.
Stir into flour mixture just until moistened.
Spoon evenly into prepared muffin cups.
Bake 20 to 25 minutes until wooden pick inserted in center comes out clean.
Remove from pan.
Cool on wire rack about 10 minutes.
Grease or paper-line 12 (2 1/2 inch) muffin cups.
Combine flours, caraway seed, baking soda and salt in large bowl.
Combine buttermilk, oil, molasses and egg in small bowl until blended; stir in melted chocolate.
Stir into flour mixture just until moistened.
Spoon evenly into prepared muffin cups.
Bake 20 to 25 minutes until wooden pick inserted in center comes out clean.
Remove from pan.
Cool on wire rack about 10 minutes.
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