Simple to bake and perfect with soup or salad these cheddar rye muffins are ideal for quick meals.
These savory cheese muffins lend themselves easily for simple meals at home, pack well in lunches, and make for perfect sharing at potlucks.
Use at Every Meal
These muffins definitely make for an excellent soup side dish. They go great alongside salad meals, too. However, the possibilities don’t end there.
Eat them alongside eggs for breakfast. I quite like to dip them into something soft yolked.
Do tuck them into lunch boxes with some bits of veggies and meat leftover from dinner.
Substitute gouda or most any other cheese for the cheddar.
Don’t have rye? Use whole wheat flour instead for a heartier muffin. Skip the whole grain and use more all-purpose flour instead.
Aren’t a fan of caraway seeds. Skip them or add poppy seeds, sesame seeds, or even sunflower seed
- 1 Cup Unbleached, All-Purpose Flour
- 1 Cup Dark Rye Flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoon Ground, Dry Mustard
- 2 teaspoons Caraway Seeds
- 1 Cup Milk
- 1 Egg
- 1/4 Cup Salted Butter, melted
- 1 Cup Shredded Cheddar Cheese
- Preheat oven to 400 degrees.
- Butter & flour your muffin tin.
- Sift together the flours, dry mustard, and baking powder. Whisk in the caraway seeds, set aside.
- Whisk together the milk, melted butter, and egg.
- Pour the wet ingredients into the dry and mix until a lumpy batter forms.
- Fold in the cheddar cheese.
- Divide the batter among 12 muffin cups.
- Bake 18 to 20 minutes in the preheated oven, an inserted toothpick will come out clean.
- Allow to cool in the pan for 5 minutes, before removing to cool completely on a wire rack.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 231mgCarbohydrates: 17gFiber: 3gSugar: 0gProtein: 6g
I try but cannot guarantee this nutritional information is 100% accurate.