Flavor: Good stuff, but don't expect a strong rye flavor. A pleasantly moist muffin with good texture and mild flavor, almost a hint of sourdough to it.
Difficulty: Follow the directions. Yet again, easy and reasonably fast.
How close did I stick to the original?: I didn't melt the butter (it was room temperature soft) and this was a mistake - blending would have been much easier if I'd taken the moment to melt the butter. Again, the KitchenAid mixer came into play and now I am beginning to wonder about the joys of a power sifter if I keep this up. The sifter caught a fair amount of partially milled grain that otherwise might well have added an undesirable amount of crunch to the muffin. Mild re-wording of the recipe for modern/beginning cooks.
Difficulty: Follow the directions. Yet again, easy and reasonably fast.
How close did I stick to the original?: I didn't melt the butter (it was room temperature soft) and this was a mistake - blending would have been much easier if I'd taken the moment to melt the butter. Again, the KitchenAid mixer came into play and now I am beginning to wonder about the joys of a power sifter if I keep this up. The sifter caught a fair amount of partially milled grain that otherwise might well have added an undesirable amount of crunch to the muffin. Mild re-wording of the recipe for modern/beginning cooks.
Rye Muffins I
| 1 cup rye flour | 1 tsp salt | |
| 1 cup white lour | 1 cup Milk | |
| 1/4 cup sugar | 1 Egg | |
| 3-1/2 teaspoons baking powder | 1 tbsp melted butter |
Mix and sift dry ingredients; add milk gradually and egg well beaten, and melted butter; bake in hot (375F) oven in buttered gem pans for 25 minutes.
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