Onion Rye Muffins

Enjoy these delicious onion and rye flour muffins that are baked with a savory twist - in just 35 minutes!

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Servings 12

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ingredients 10
Prep Time 15 min
Total Time 35 min

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

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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.

EXPERT TIPS

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Expert 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.