| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs, Grains |
American |
Bread |
12 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
Preheat oven to 400°F, prepare pans. In a large bowl, stir together flour,
baking powder & soda & salt; stir in cheese to coat. In another bowl, stir
together buttermilk, oil, egg, molasses, mustard, seeds, w/sauce & pepper
until blended. Add dry mix to wet mix until just combined. Spoon into pans
& bake for 15-20 mins, or until done. Makes 12 muffins.
To non-Americans: Molasses is treacle but I don't know what sort of cheese
provolone may be similar to. I always thought provolone was some sort of a
luncheon sausage ;-)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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