Rye muffins

Recipe from: 6/17/2004 12:00:00 AM

Ingredients 14
Servings 8
Time

Ingredients

  • 125
    ml
    rye flour
  • 125
    ml
    cake flour
  • 80
    ml
    bran
  • 10
    ml
    baking powder
  • 1
    ml
    salt
  • 12
    dried apricots, finely chopped
  • 7
    dried apple rings, finely chopped
  • 50
    ml
    seedless raisins
  • 125
    ml
    coarsely grated carrots
  • 30
    ml
    brown sugar
  • 125
    ml
    buttermilk
  • 2
    eggs
  • 30
    ml
    oil
  • mixed seeds such as pumpkin, sesame and sunflower seeds
 

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.
 

Read more on: starch  |  bake
 

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