SCANDINAVIAN RYE MUFFINS
Make and share this Scandinavian Rye Muffins recipe from Food.com.
Provided by Boo Chef in West Te
Categories For Large Groups
Time 4h25m
Yield 24 small muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and 1/2 teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add 1/2 cup all-purpose flour, beating until combined. Add remaining 1/4 cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
- Put oven rack in middle position and preheat oven to 350°F Butter muffin pans.
- Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
Nutrition Facts : Calories 61.9, Fat 1.3, SaturatedFat 0.7, Cholesterol 11.4, Sodium 125.5, Carbohydrate 10.9, Fiber 0.8, Sugar 1.3, Protein 1.6
SCANDINAVIAN RYE MUFFINS
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Categories Spring Rye Muffin Bread Spice Caraway Orange Anise Cumin Molasses Peanut Free Soy Free Vegetarian Easter
Yield Makes 24 small muffins
Number Of Ingredients 17
Steps:
- Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours.
- Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.
- Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining ¼ teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
- Cooks' Notes:
- Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.
- Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
- Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.
CORNMEAL MUFFINS
Provided by Pierre Franey
Categories easy, quick
Time 30m
Yield About 24 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Sift the flour, sugar, baking powder and salt into a bowl. Add the cornmeal and stir.
- In a separate bowl, beat the eggs until foamy. Add the eggs to the dry mixture, along with the milk, vanilla and melted butter. Beat just until smooth (do not overmix).
- Grease the mold well, and fill the mold cavities to seven-eighths of capacity with the batter. Bake for 20 minutes, or until the muffins are lightly browned. (The pan has ''feet,'' so it is helpful to set it on a cookie sheet in the oven to avoid tipping.)
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 4 grams, TransFat 0 grams
CORNMEAL RYE MUFFINS
Make and share this Cornmeal Rye Muffins recipe from Food.com.
Provided by mammamia 2
Categories Quick Breads
Time 30m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Combine wet ingredients.
- Mix all.
- Bake in greased muffin tins at 400F for 20 minutes.
Nutrition Facts : Calories 180.8, Fat 7.9, SaturatedFat 1.8, Cholesterol 26.3, Sodium 121, Carbohydrate 24.7, Fiber 2.4, Sugar 5, Protein 3.8
CORNIEST CORN MUFFINS
These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.
Provided by Emily Weinstein
Categories breakfast
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
- Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams
SWEDISH RYE MUFFINS WITH CARAWAY BUTTER
Swedish yummy muffins; with the caraway butter or serve as an appetizer--with a spread of Swedish sweet mustard, a slice of Back Forest Ham and a hardy Farmers cheese slice; wrap in foil and bake about 15-18 minutes to slightly melt cheese.
Provided by Caroline Cooks
Categories Yeast Breads
Time 2h40m
Yield 24 muffins
Number Of Ingredients 18
Steps:
- Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
- Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.
- Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes.
- Reduce speed to low and add 1/2 cup white flour, beating until combined.
- Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)
- Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
- Put oven rack in middle position and preheat oven to 350°F
- Butter muffin pans.
- Stir down dough (it will be too sticky to punch down).
- Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)
- Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.
- Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.
- Turn out muffins onto a rack and cool to warm or room temperature.
- Serve with Caraway Butter or as suggested in description.
Nutrition Facts : Calories 97.9, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 126.1, Carbohydrate 11.2, Fiber 0.9, Sugar 1.3, Protein 1.7
RYE AND CORNMEAL MUFFINS WITH CARAWAY
I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
- In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
More about "rye and cornmeal muffins with caraway recipes"
RYE CORNMEAL MUFFINS WITH CARAWAY - RECIPES - TASTY QUERY
From tastyquery.com
RYE ENGLISH MUFFINS | HOMEMADE RYE ENGLISH MUFFIN RECIPE
From thehomeinhomestead.com
RYE AND CORNMEAL MUFFINS WITH CARAWAY - V-RECIPES.COM
From v-recipes.com
RYE & CORNMEAL MUFFINS WITH CARAWAY SEED - THE …
From thegardenofeating.org
CARAWAY SEED MUFFINS - A MUMMY TOO
From amummytoo.co.uk
SWEDISH RYE MUFFINS WITH CARAWAY BUTTER RECIPES
From tfrecipes.com
TRANSFORM YOUR KITCHEN INTO A CORNBREAD HEAVEN: DISCOVER THE …
From tastepursuits.com
RYE AND CORNMEAL MUFFINS WITH CARAWAY RECIPES
From tfrecipes.com
RYE & CORNMEAL MUFFINS WITH CARAWAY - DAWSON'S MARKET
From dawsonsmarket.com
RYE & CARAWAY MUFFINS – HAIKUVEG
From haikuveg.com
RYE AND CORNMEAL MUFFINS WITH CARAWAY - DINING AND COOKING
From diningandcooking.com
CARAWAY-RYE CORN MUFFINS - RHYANN'S (RAD)VENTURES
From rhyanns-radventures.com
DELI RYE ENGLISH MUFFINS | LOUISE HELLAND | COPY ME THAT
From copymethat.com
DELI RYE ENGLISH MUFFINS RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
COOKING THE PAST! BARLEY & RYE MUFFINS FROM AN ANTIQUE COOKBOOK
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love