Provolone rye muffins
12 Servings
Ingredients
| Quantity | 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 | 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) |
Directions
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 ;-)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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