I was searching for some savory baking ideas for breakfast this past week, and I found this awesome rye muffin recipe. These muffins combine the delicious rye flavor with crunchy seeds and onion. They were definitely a hit!
- 1 cup (120g) Unbleached Bread Flour
- 1 cup (106g) Medium Rye Flour, White Rye Flour, or Pumpernickel Flour (also known as whole rye flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp onion powder (powder, not onion salt), optional
- 2 Tbsp (14g) mixed seeds: caraway, fennel, mustard, anise, or Artisan Bread Topping, optional
- 2 Tbsp (28g) light brown sugar or dark brown sugar, packed
- 1/4 cup (28g) dried onions, minced
- 1/4 cup (50g) vegetable oil
- 1 cup (227g) sour cream or full-fat plain yogurt, regular or Greek
- 1/4 cup (57g) milk, anything from skim to whole
- 2 large eggs
- Preheat the oven to 350 degrees. Grease the wells of a standard muffin pan, or line with papers.
- In a mixing bowl, whisk together the dry ingredients (set aside 1 tablespoon of the seeds to sprinkle on top of the muffins).
- In a large measuring cup, whisk together the vegetable oil, sour cream (or yogurt), milk, and eggs. Add the wet ingredients to the dry and mix until combined. The batter will be thick.
- Scoop the batter into the prepared pan and sprinkle the tops of the muffins with the reserved seeds. Bake for 20 to 25 minutes, until a paring knife inserted in the center of a muffin comes out clean.
- Remove the muffins from the oven and tilt out of the pan onto a rack. to cool a bit. Serve warm.
- Store any leftover muffins, well-wrapped, at room temperature for up to three days; freeze for up to a month.