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Onion Rye Muffins

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Onion Rye Muffins
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12
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Enjoy these delicious onion and rye flour muffins that are baked with a savory twist - in just 35 minutes!

Ingredients

3/4
cup chopped onions
1/2
cup margarine or butter
1 1/4
cups all-purpose flour
3/4
cup medium rye flour
2
tablespoons sugar
3
teaspoons baking powder
3/4
teaspoon salt
1/2
teaspoon caraway seed, crushed
1/2
cup milk
2
eggs

Directions

  • 1 Heat oven to 400°F. Line 12 muffin cups with paper baking cups or grease. In small skillet, cook onions in margarine until tender. Set aside.
  • 2 In large bowl, combine all-purpose flour, rye flour, sugar, baking powder, salt and caraway seed; mix well. Add milk, eggs and cooked onions; stir just until dry ingredients are moistened. Fill paper-lined muffin cups 2/3 full.
  • 3 Bake at 400°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Tips  

Rye flour is best used in combination with all-purpose flour for proper rising. It's most perishable than all-purpose flour and is best stored in the refrigerator.

To crush caraway seeds, a traditional mortar and pestle work well. Otherwise, place the seeds on a cutting board and crush them with a heavy cast-iron frying pan or the side of a chef's knife or cleaver.

Serve rye muffins with baked ham and a dollop of mustard for a variation on ham-on-rye sandwiches, or accompany the muffins with a hearty peasant-style soup.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
2g
10%
)
Cholesterol
35mg
12%
Sodium
360mg
15%
(
Dietary Fiber
1g
4%
)
Daily Value*:
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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