Provolone Rye Muffins

Categories: Bread

Serves: 12 Servings

Ingredients:

1 c Flour
1 c Rye flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/3 c Shredded provolone cheese
1 c Buttermilk
1/4 c Vegetable oil
1 Lightly beaten egg
2 tb Molasses
1/2 ts Dijon-style mustard
1/2 ts Worcestershire sauce
1/8 ts Ground black pepper
1/2 ts Caraway seeds (optional)

Instructions:
Preheat oven to 400øF, prepare pans. In a large bowl, stir together flour,
baking powder & soda & salt; stir in cheese to coat. In another bowl, stir
together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper
until blended. Add dry mix to wet mix until just combined. Spoon into pans
& bake for 15-20 mins, or until done. Makes 12 muffins.

To non-Americans: Molasses is treacle but I don't know what sort of cheese
provolone may be similar to. I always thought provolone was some sort of a
luncheon sausage ;-)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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