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Rye Muffins with Capers

Serves: 5
Total Calories: 440
Yield: 12 muffins

Ingredients

LIQUID INGREDIENTS
1 cup nondairy yogurt
2/3 cup water
1/2 cup unsulphered molasses
3 tablespoons canola oil
DRY INGREDIENTS
1 1/2 cups unbleached flour
1 cup rye flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup drained capers

Directions:

Preheat the oven to 350°F.

Mix the liquid ingredients in a mixing bowl.

Add the dry ingredients to the liquid ingredients, and stir until all the dry ingredients are absorbed.

Add the capers and gently stir into the batter. Fill lightly oiled muffin tins, and bake for 16-18 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 440
Calories from Fat: 76

This Rye Muffins with Capers recipe is from the Soup's On! Cookbook. Download this Cookbook today.


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