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Provologne + Rye Muffins




Source of Recipe


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List of Ingredients




Provologne + Rye Muffins

1 cup flour
1 cup rye flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups (about 5.1/2 ozs) shredded provolone cheese
1 cup buttermilk
1/4 cup vegetable oil
1 lightly beaten egg
2 Tbsp molasses
1/2 tsp Dijon-style mustard
1/2 tsp worcestershire sauce
1/8 tsp ground black pepper
1/2 tsp caraway seeds (optional)

Preheat oven to 400oF, 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.

Recipe