Jewish Rye Muffins

Serves: 5
Total Calories: 375
Yield: 12 Muffins


1 1/2 cups rye flour
1/2 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups water
1/4 cup canola oil
1 large egg
2 tablespoons honey warmed
1/2 cup rye flakes
1 1/2 teaspoons caraway seeds
1 cup boiling water


1. Preheat the oven to 400?F.

2. Sift the dry ingredients together in a large bowl.

3. To prepare the goodie mixture, place the rye flakes in a food processor or blender, and grind to a coarse meal. Transfer the rye meal to a medium bowl. Add the caraway seeds, and cover with the boiling water. Set aside and let cool to room temperature.

4. Whisk the wet ingredients together in a small bowl or blend in a food processor. Add the goodie mixture and stir to combine.

5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 375
Calories from Fat: 109

This Jewish Rye Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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