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If you love the rich flavor of rye bread–but balk at the long process involved in making a yeast loaf–you’ll enjoy these tender, moist muffins. Serve as your bread offering alongside soup or a hearty stew. Also, they’re reminiscent of rye toast, and thus pair delightfully with your breakfast eggs!
1 cup (4 1/4 ounces) King Arthur Unbleached Bread Flour*
1 cup (3 5/8 ounces) rye flour–white, medium, or dark*
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon deli rye flavor (optional, but delicious)
1 teaspoon onion powder (powder, not onion salt), optional
1 tablespoon mixed seeds: caraway, fennel, mustard, anise, or the seed blend of your choice**, optional
2 tablespoons (1 ounce) brown sugar
1 small can (2.8 ounces) French fried onions (a scant 2 cups), first choice; or 1/4 cup (1 ounce) minced dried onions
1/4 cup (1 3/4 ounces) vegetable oil
1 cup (8 ounces) sour cream or plain yogurt, full-fat or low-fat (not nonfat)
2 large eggs
*Or substitute 2 cups (7 1/4 ounces) King Arthur Rye Flour Blend.
**Our Artisan Bread Topping (a mixture of flax, toasted sesame, black caraway, midget sunflower, poppy, and anise seeds) works well here.
Preheat the oven to 350°F. Line a standard muffin pan with 12 baking cups, and grease the cups.
In a mixing bowl, whisk together the flours, baking powder, baking soda, salt, deli rye flavor, onion powder, seeds, brown sugar, and onions.
In a measuring cup (or a separate bowl), whisk together the vegetable oil, sour cream or yogurt, and eggs. Stir the wet ingredients into the dry ingredients just until blended; the batter will be quite thick. Spoon into the prepared muffin cups.
Bake the muffins for 25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the pan from the oven, and carefully tilt each muffin in its cup, to prevent the bottoms from steaming and becoming soggy. Serve warm. To reheat, wrap loosely in a paper towel and microwave briefly.
Yield: 12 muffins.