Provolone rye muffins

Yield: 12 Servings

Measure Ingredient
1 cup Flour
1 cup Rye flour
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1⅓ cup Shredded provolone cheese
1 cup Buttermilk
¼ cup Vegetable oil
1 \N Lightly beaten egg
2 tablespoons Molasses
½ teaspoon Dijon-style mustard
½ teaspoon Worcestershire sauce
⅛ teaspoon Ground black pepper
½ teaspoon Caraway seeds (optional)

Preheat oven to 400øF, prepare pans. In a large bowl, stir together flour, baking powder & soda & salt; stir in cheese to coat. In another bowl, stir together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper until blended. Add dry mix to wet mix until just combined. Spoon into pans & bake for 15-20 mins, or until done. Makes 12 muffins.

To non-Americans: Molasses is treacle but I don't know what sort of cheese provolone may be similar to. I always thought provolone was some sort of a luncheon sausage ;-)


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