Rye Maple Muffins
These delightful muffins are a wholesome treat bursting with flavors of rye and whole wheat pastry flours, complemented by the subtle aroma of cardamom and orange zest. The golden-brown crust gives way to a moist, fruity interior that promises to brighten your morning. With each bite, savor the perfect balance of sweet maple syrup and seasonal fruit, making these muffins a delightful addition to your breakfast spread.
— Constant Cookbook
Ingredients
- 1½ cup rye flour
- 1½ cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup milk
- 2 egg
- ½ cup butter, melted
- ⅔ cup maple syrup
- 1 teaspoon cardamon
- Zest from one orange
- 1 cup seasonal fruit
Instructions
- Preheat your oven to 375˚ and line or grease a 12 muffin pan.
- In a large bowl, combine the flours, baking soda, powder, cardamon, and orange zest. Give a quick stir.
- In a separate bowl, whisk together egg, milk, melted butter (that has been slightly cooled), and maple syrup. Pour in to dry ingredients, add fruit if using, and stir until barely combined
- Portion out evenly among the muffin tin. This recipe makes some bigger muffins so be generous on your scoop! Bake for 15-18 minutes until muffin springs back and is golden brown.
Cook Time
20M
Prep Time
PT10M
Yield
12
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