RYE AND CORNMEAL MUFFINS WITH CARAWAY
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
- In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
CARAWAY CHEESE MUFFINS
Steps:
- Into a bowl sift together the flour, the baking powder, the sugar, the salt, and the mustard and stir in the Cheddar. In another bowl whisk together the egg, the milk, and the butter, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins, sprinkle the muffins with the caraway seeds, and bake them in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and turn them out onto a rack.
CARAWAY CHEDDAR MUFFINS
These savory muffins are good served with soup, barbeque or as part of a ham and eggs breakfast. The recipe was in "Sweet and Savory Muffins" which appeared in a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
- Mix first 7 ingredients in large bowl, stir in cheese.
- Whisk oil,sour cream,milk,egg and worcestershire in medium bowl until smooth.
- Make well in center of dry ingredients; add sour cream mixture to well, stir into dry ingredients just to blend (batter will be thick).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, 25 to 30 minutes.
- Cool 5 minutes; turn out of pan.
- Serve cheddar muffins warm.
Nutrition Facts : Calories 259.4, Fat 16.6, SaturatedFat 6.8, Cholesterol 43.9, Sodium 346.4, Carbohydrate 20, Fiber 1.1, Sugar 3.4, Protein 7.9
CARAWAY CHEESE BREAD
We enjoy cheese in a variety of ways. In this savory bread, cheddar cheese blends beautifully with just the right amount of caraway.
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 6 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick comes out clean, 30-35 minutes. Cool 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 199 calories, Fat 12g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 338mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CARAWAY CHEESE BISCUITS
My grandchildren are always happy when I pull a pan of my cheese biscuits from the oven. The golden brown goodies are perfect for dipping into chili or stew. - Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cheese and caraway seeds. Add milk; stir just until moistened., Drop by 1/4 cupfuls onto ungreased baking sheets. Sprinkle with remaining cheese. Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
SWEDISH RYE MUFFINS WITH CARAWAY BUTTER
Swedish yummy muffins; with the caraway butter or serve as an appetizer--with a spread of Swedish sweet mustard, a slice of Back Forest Ham and a hardy Farmers cheese slice; wrap in foil and bake about 15-18 minutes to slightly melt cheese.
Provided by Caroline Cooks
Categories Yeast Breads
Time 2h40m
Yield 24 muffins
Number Of Ingredients 18
Steps:
- Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
- Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.
- Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes.
- Reduce speed to low and add 1/2 cup white flour, beating until combined.
- Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)
- Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
- Put oven rack in middle position and preheat oven to 350°F
- Butter muffin pans.
- Stir down dough (it will be too sticky to punch down).
- Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)
- Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.
- Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.
- Turn out muffins onto a rack and cool to warm or room temperature.
- Serve with Caraway Butter or as suggested in description.
Nutrition Facts : Calories 97.9, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 126.1, Carbohydrate 11.2, Fiber 0.9, Sugar 1.3, Protein 1.7
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