Onion Rye Muffins Recipe

Onion Rye Muffins

For those of you who are used to having muffins that are SWEET, why don’t you try the Onion Rye Muffins, the next time you’re in the mood for something different?

Onion Rye Muffins Recipe

Onion Rye Muffins

¾ cup chopped onions

½ cup margarine

1 ¼ cups flour

¾ cup medium Rye flour

2 Tbsp. sugar

3 tsp. baking powder

¾ tsp. salt

½ tsp. caraway seed, crushed

½ cup milk

2 eggs

 

Heat oven to 400 F.  Line with paper baking cups or grease 12 muffins cups.  In small skillet, cook onions in margarine until soft; set aside.

In large bowl, combine flour, rye flour, sugar, baking powder, salt and caraway seed; mix well.  In small bowl, combine milk, eggs and cooked onion; beat well.  Add to dry ingredients, stirring just until moistened.  Fill prepared muffin cups 2/3 full.

Bake at 400 F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.   Immediately remove from pan.  Serve warm.    12 muffins

 

(Recipe for the Onion Rye Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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