Onion Rye Muffins

If you want a savory muffin to serve with soups or salads, this one, from "Simply from Scratch” is easy and so good.   They were not heavy as I had expected.  We had them with Chef’s salads; there weren’t any left over. 

Do your onions first; let them cool a little while you assemble your other ingredients.

Onion Rye Muffins

     3/4  Cup  Onion -- chopped

     1/2  Cup  Butter

  1 1/4  Cups  Flour, All-purpose

     3/4  Cup  Rye Flour

  2        Tablespoons  Sugar

  3        Teaspoons  Baking Powder

     3/4  Teaspoon  Salt

     1/2  Teaspoon  Caraway Seed -- crushed

     1/2  Cup  Milk

  2        Large  Eggs

Heat oven to 400°.  Grease 12 muffin cups.  In small skillet, cook onions in butter until soft (about 5 minutes over medium heat); set aside to cool.

Stir each kind of flour; lightly spoon into measuring cup, level off.

Combine all-purpose flour, rye flour, sugar, baking powder, salt and caraway seed; mix well.

 In small bowl, combine milk, eggs, and cooked onion mixture, beat well.  Add to dry ingredients, stirring just until moistened.

Fill prepared muffin cups 2/3 full. (I used a size 24 scoop).

Bake at 400° for 15-20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pan. Serve warm.

12 muffins

2011 Cost:  $1.43 or 12¢ each.