Caraway Cheddar Muffins

Submitted by Leslie in Texas

"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."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 12 muffins

ingredients

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