Ingredients
- 1 12 cups all-purpose flour
- 12 cup rye flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon caraway seed
- ground in mortar with pestle
- 12 teaspoon baking soda
- 12 teaspoon salt
- 1 23 cups finely shredded extra-sharp cheddar cheese
- 6 tablespoons vegetable oil
- 23 cup sour cream
- 12 cup milk
- 1 egg
- room temperature
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
- Mix first 7 ingredients in large bowl, stir in cheese.
- Whisk oil,sour cream,milk,egg and worcestershire in medium bowl until smooth.
- Make well in center of dry ingredients; add sour cream mixture to well, stir into dry ingredients just to blend (batter will be thick).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, 25 to 30 minutes.
- Cool 5 minutes; turn out of pan.
- Serve cheddar muffins warm.
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