Pumpernickel Muffins

Enjoy these delicious muffins made using rye flour that are ready in just 35 minutes. MORE+ LESS-

By Pillsbury Kitchens

July 16, 2010

cup all-purpose flour

cup medium rye flour

1/3

cup firmly packed dark brown or regular brown sugar

tablespoons unsweetened cocoa

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

tablespoon molasses

egg, beaten

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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.

* 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.