Yield: 12 Servings
|1 cup||Rye flour|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1⅓ cup||Shredded provolone cheese|
|¼ cup||Vegetable oil|
|1 \N||Lightly beaten egg|
|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 ;-)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .