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Everything Rye Muffins

PAIR WITH

Roasted Cauliflower and Paprika Soup

(PAGE 40)

Friulian Bean and Sauerkraut Soup

(PAGE 58)

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

.

MAKES

12

MUFFINS

SERVES

12

ACTIVE TIME

15

MINUTES

TOTAL TIME

40

MINUTES

3 tsp toasted caraway seeds

2 tsp chia seeds or poppy seeds

1 tsp fe

2 tsp fried shallots

(see Flavor Toolbox, page 14)

or dried onion flakes

2 tsp dried minced garlic (available in the bulk spice section of supermarkets)

1

1

/

3

cups [145 g] dark rye flour

1 cup [140 g] white whole-wheat flour

2

1

/

2

tsp baking powder

1 tsp ground coriander