Dijon Dinner Muffins

Dijon Dinner Muffins

by Kate Heyhoe


Muffins are typically thought of as breakfast foods, and these may also be eaten at breakfast. But I prefer to serve these particular muffins in lieu of dinner rolls. Their honey-mustard taste with a touch of rye flavoring makes them a savory compliment to roasts, soups and salads. Yet they also have the soft inner texture of a muffin. You may choose to add bits of ham or olives to the batter for an even more robust bread.

  • 1-1/2 cups all purpose flour
  • 1/2 cup rye flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon coarse ground pepper
  • 1-1/2 tablespoons honey
  • 2 eggs
  • 1 cup milk
  • 1/4 cup olive oil
  • 2-1/2 tablespoons Dijon mustard, preferably stone ground
  • 1/2 cup Parmesan, grated

Preheat oven to 425 degrees. Lightly grease a muffin pan containing a dozen 2-1/2 inch muffin cups.

In a large mixing bowl, combine the flours, baking powder, salt and pepper. In a separate bowl, beat together the eggs, milk, oil and mustard. Make a well in the flour and pour in the liquids. Using a spatula, fold together all ingredients until just blended, being careful not to overbeat. Fold in the cheese.

Pour the batter into the muffin cups. Bake 20 minutes.


©1994, 2007 Katherine Heyhoe. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007

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