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
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
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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;Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved