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Pumpernickel Muffins

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Pillsbury Kitchens
Updated Jul 16, 2010
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Enjoy these delicious muffins made using rye flour that are ready in just 35 minutes.

Pumpernickel Muffins

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

190 Calories
6g Total Fat

Nutrition Facts

Serving Size: 1 Muffin
Calories
190
Calories from Fat
50
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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