Rye muffins

YOU
8 servings
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Starch

By Food24 November 03 2009
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Ingredients (14)

125.00 ml rye flour
125.00 ml flour — cake
80.00 ml bran
10.00 ml Baking powder
1.00 ml salt
12.00 apricots — dried, finely chopped
7.00 apples — dried, rings, finely chopped
50.00 ml raisins — seedless
125.00 ml carrots — grated
30.00 ml brown sugar
125.00 ml Buttermilk
2.00 eggs
30.00 ml oil
0.00 mixed seeds
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Method:

Preheat the oven to 180 °C and line the hollows of a muffin tin with cupcake papers.
Combine the rye and cake flours, brain, baking powder, salt, dried fruit, carrots and brown sugar in a large mixing bowl.
Whisk together the buttermilk, eggs and oil.
Make a well in the centre of the flour mixture and add the buttermilk mixture.
Mix until all the ingredients are just blended ? do not overmix.
Spoon the batter into the cupcake papers, sprinkle seeds on top and bake for 20 minutes or until a testing skewer comes out clean.



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