butterscotchblastoff

Kick start your day with a good breakfast

Rye, Straight Up

on January 22, 2017

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This foggy Sunday just begs for a hearty teatime treat. With one last cup of dark rye flour left over from testing the recipe for Pecan Sablés in Luane Kohnke’s Ancient Heritage Cookies (available from your favorite on-line bookseller), I baked  a half-dozen of Taste of Home’s Raisin Rye Muffins. Rustic in look and flavor, they’re a refreshing change, more savory than sweet. I don’t want to say they hit the spot because they’re not heavy at all, just chewy and full of that sharp rye tang. I’d call them “husky.” Great for breakfast with a bowl of yogurt or for lunch with a bowl of soup. I had to stop myself from scarfing down a few, so I can enjoy them all week. The forecast for tomorrow has a Scandinavian feel about it.

beth-in-norway

On the Norwegian fjords

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