Pumpernickel Muffins
Pumpernickel Muffins might be just the morn meal you are searching for. For 45 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 266 calories, 5g of protein, and 12g of fat each. This recipe is liked by 21 foodies and cooks. It is brought to you by Taste of Home. If you have dried cherries, ground cinnamon, salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a rather bad spoonacular score of 35%. Similar recipes include Squash Soup with Pumpernickel Witches and Spicy Blood Droplets (Spicy Roasted Squash Soup with Pumpernickel Toast), Pumpernickel Highball, and Pumpernickel Bread.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup buttermilk
1/4 cup canola oil
1/4 cup dried cherries
1 egg
2/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon molasses
3/4 cup rye flour
1/4 teaspoon salt
3 tablespoons sugar
1/2 ounce unsweetened chocolate, melted and cooled
Equipment:
bowl
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
Directions In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, combine the egg, buttermilk, oil, molasses and chocolate. Stir into dry ingredients just until moistened. Fold in cherries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins. Originally published as Pumpernickel Muffins in Reminisce ExtraSeptember 2009, p53 Nutritional Facts 1 muffin equals 264 calories, 12 g fat (2 g saturated fat), 36 mg cholesterol, 260 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt.
2. In another bowl, combine the egg, buttermilk, oil, molasses and chocolate. Stir into dry ingredients just until moistened. Fold in cherries.
3. Fill greased or paper-lined muffin cups three-fourths full.
4. Bake at 400° for 15-20 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
5. Serve warm.
Nutrition Information:
covered percent of daily need
