Caraway Cheddar Muffins

Leslie in Texas's Note:

These savory muffins are good served with soup, barbeque or as part of a ham and eggs breakfast. The recipe was in "Sweet and Savory Muffins" which appeared in a November 1985 issue of Bon Appetit magazine.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 muffins

• 1 ½ cups all-purpose flour
• ½ cup rye flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon caraway seed , ground in mortar with pestle
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 2⁄3; cups finely shredded extra-sharp cheddar cheese
• 6 tablespoons vegetable oil
• 2⁄3; cup sour cream
• ½ cup milk
• 1 egg , room temperature
• 1 teaspoon Worcestershire sauce

Directions:

1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
3. Mix first 7 ingredients in large bowl, stir in cheese.
4. Whisk oil,sour cream,milk,egg and worcestershire in medium bowl until smooth.
5. Make well in center of dry ingredients; add sour cream mixture to well, stir into dry ingredients just to blend (batter will be thick).
6. Spoon batter into prepared cups, filling each 3/4 full.
7. Bake until muffins are golden brown and tester inserted in center comes out clean, 25 to 30 minutes.
8. Cool 5 minutes; turn out of pan.
9. Serve cheddar muffins warm.