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Rye Muffins Recipe
|Caraway seeds||1 Tablespoon|
|Boiling water||2 Tablespoon|
|Rye flour||3⁄4 Cup (12 tbs), unsifted|
|Light brown sugar||3 Tablespoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Dark molasses||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
Calories 417 Calories from Fat 160
% Daily Value*
Total Fat 18 g28%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 57.1 mg
Sodium 816.7 mg34%
Total Carbohydrates 57 g19%
Dietary Fiber 6.6 g26.4%
Sugars 16.5 g
Protein 10 g19.2%
Vitamin A 2.4% Vitamin C 1.3%
Calcium 39.9% Iron 24.9%
*Based on a 2000 Calorie diet
Soak caraway seeds in boiling water 15-20 minutes.
Place rye flour and sugar in a bowl and rub well between your fingers, breaking up any lumps of sugar.
Sift all-purpose flour, baking powder, and salt directly into another bowl and toss well to mix.
Beat egg with molasses, milk, and oil until foamy, then stir in caraway seeds and water.
Make a well in center of dry ingredients and pour in milk mixture all at once.
Stir quickly and lightly just enough to mix; batter should be lumpy.
Spoon into muffin pans—bottoms of cups should be greased but not sides—filling each cup two-thirds.
Bake about 20 minutes until lightly browned.
Serve hot with lots of butter.