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Everything Rye Muffins
PAIR WITH
Roasted Cauliflower and Paprika Soup
(PAGE 40)
Friulian Bean and Sauerkraut Soup
(PAGE 58)
These easy whole-grain muffins are extra moist, thanks to the grated onion, which also adds a savory sweetness. The seed topping is in homage to “everything” bagels with all those lovely seeds and fried shallot bits, so it follows that they’re just as good with soup as they are smeared with cream cheese for breakfast the next day
.
MAKES
12
MUFFINS
SERVES
12
ACTIVE TIME
15
MINUTES
TOTAL TIME
40
MINUTES
3 tsp toasted caraway seeds
2 tsp chia seeds or poppy seeds
1 tsp fe
2 tsp fried shallots
(see Flavor Toolbox, page 14)
or dried onion flakes
2 tsp dried minced garlic (available in the bulk spice section of supermarkets)
1
1
/
3
cups [145 g] dark rye flour
1 cup [140 g] white whole-wheat flour
2
1
/
2
tsp baking powder
1 tsp ground coriander
1 tsp sea salt
1
/
2
tsp baking soda
1
1
/
2
cups [360 ml] buttermilk
1
/
4
cup [35 g] grated yellow onion
1 large egg
1 Tbsp molasses
4 Tbsp [55 g] unsalted butter, melted
1.
Preheat the oven to 375°F [190°C].
Coat a twelve-well muffin tin with cooking spray.
2.
In a small bowl, combine 1 tsp of the caraway seeds, the chia seeds, fe
In a large bowl, whisk together both flours, the baking powder, the remaining 2 tsp caraway seeds, coriander, salt, and baking soda.
In a medium bowl, whisk together the buttermilk, onion, egg, and molasses.
Make a well in the center of the flour mixture and add the buttermilk mixture.
Add the butter and stir with a wooden spoon until just combined.
Some lumps are okay; you don’t want to stir too much or the muffins will be tough.
3.
Scoop the batter into the prepared muffin wells (they will be about three-quarters full) and sprinkle with the seed mixture.
Bake until the muffins are golden brown on top and a skewer inserted into the largest muffin comes out clean, about 25 minutes.
Cool in the pan on a wire rack for 10 minutes.
Remove the muffins from the pan.
4.
Serve warm or at room temperature.
GET AHEAD:
Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in zip-top plastic freezer bags in the freezer for up to 3 months. Reheat, wrapped loosely in foil, in a 350°F [180°C] oven until warmed through, 10 minutes for room-temperature muffins and 20 minutes for frozen muffins.