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Pumpernickel Muffins

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Pumpernickel Muffins
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12
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Enjoy these delicious muffins made using rye flour that are ready in just 35 minutes.

Ingredients

1
cup all-purpose flour
1
cup medium rye flour
1/3
cup firmly packed dark brown or regular brown sugar
2
tablespoons unsweetened cocoa
3
teaspoons baking powder
1/2
teaspoon salt
1/2
cup raisins, if desired
1/2
teaspoon caraway seed, if desired
1 1/4
cups buttermilk*
1/4
cup oil
1
tablespoon molasses
1
egg, beaten

Directions

  • 1 Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine all-purpose flour, rye flour, brown sugar, cocoa, baking powder, salt, raisins and caraway seed; mix well.
  • 2 In small bowl, combine buttermilk, oil, molasses and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fill greased muffin cups 3/4 full.
  • 3 Bake at 400°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.
Tips  

* To substitute for buttermilk, use 3 3/4 teaspoons vinegar or lemon juice plus milk to make 1 1/4 cups.

Pumpernickel is made with rye flour and gets its dark color from the addition of a dark ingredient such as molasses, brown sugar and even the unsweetened cocoa of this recipe. As with rye bread, caraway seed is a natural complement to pumpernickel breads.

Add 1/2 cup minced walnuts to the batter.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
190
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1g
5%
)
Cholesterol
20mg
7%
Sodium
250mg
10%
(
Dietary Fiber
2g
8%
)
Daily Value*:
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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