Onion Rye Muffins

  • Prep 15 min
  • Total 35 min
  • Ingredients 10
  • Servings 12

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

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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