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Rye Muffins II

A dish built around rye meal and flour.

Biscuits, Breakfast Cakes, And Shortcakes

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1¼ cups rye meal
  • 1¼ cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup molasses
  • 1¼ cups milk
  • 1 egg
  • 1 tablespoon melted butter
Make it lactose-friendly
  • 1¼ cups milk → lactose-free milk, oat milk, or almond milk
  • 1 tablespoon melted butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Mix and bake as Graham Muffins II, adding molasses with milk.
Nutrition (estimated, per serving)
Calories394
Protein10.7 g
Fat9.3 g
Carbs67.4 g
Fiber1.4 g
Sodium1516 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States