Provolone Rye Muffins
| Yield: | 12 Servings |
| Categories: | Breads |
| 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) |
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