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PROVOLONE RYE MUFFINS
1 cup flour
1 cup rye flour
1.1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1.1/3 cups (about 5.1/2 ozs) shredded provolone cheese
1 cup buttermilk
1/4 cup vegetable oil
1 lightly beaten egg
2 Tbsp molasses
1/2 tsp Dijon-style mustard
1/2 tsp worcestershire sauce
1/8 tsp ground black pepper
1/2 tsp caraway seeds (optional)
Preheat oven to 400F, prepare pans. In a large bowl, stir together
flour, baking powder and soda and salt; stir in cheese to coat. In
another bowl, stir together buttermilk, oil, egg, molasses, mustard,
seeds, with sauce and pepper until blended. Add dry mix to wet mix
until just combined. Spoon into pans and bake for 15-20 mins, or
until done. Makes 12 muffins.
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Provolone Rye