Everything Rye Muffins

Name: Everything Rye Muffins
Total time: 40 min
Yield: Makes 12 muffins, Serves 12
Ingredients: ¼ cup [35 g] grated yellow onion; 1 large egg; 1½ cups [360 ml] buttermilk; ½ tsp baking soda; 1 tsp sea salt; 1 cup [140 g] white whole-wheat flour; 2½ tsp baking powder; 1 tsp ground coriander; 1⅓ cups [145 g] dark rye flour; 2 tsp dried minced garlic (available in the bulk spice section of supermarkets); 2 tsp fried shallots (see Flavor Toolbox) or dried onion flakes; 1 tsp fennel seeds; 2 tsp chia seeds or poppy seeds; 3 tsp toasted caraway seeds; 4 Tbsp [55 g] unsalted butter, melted; 1 Tbsp molasses

Preparation info

Makes 12 muffins, Serves
12

Difficulty
Easy
Ready in
40 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

These easy whole-grain muffins are extra moist, thanks to the grated onion, which also adds a savory sweetness. The seed topping is in homage to “everything” bagels with all those lovely seeds and fried shallot bits, so it follows that they’re just as good with soup as they are smeared with cream cheese for breakfast the next day.

Ingredients

3 tsp toasted caraway seeds
2 tsp chia seeds or poppy seeds
1

Breakfast
Bread
Vegetarian

Method

Preheat the oven to 375°F [190°C]. Coat a twelve-well muffin tin with cooking spray.
In a small bowl, combine 1 tsp of the caraway seeds, the chia seeds, fennel seeds, fried shallots, and dried garlic and set aside. In a large bowl, whisk together both