Caraway Cheddar Muffins

• 1 12 cups all-purpose flour
• 12 cup rye flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon caraway seed, ground in mortar with pestle
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 23 cups finely shredded extra-sharp cheddar cheese
• 6 tablespoons vegetable oil
• 23 cup sour cream
• 12 cup milk
• 1 egg, room temperature
• 1 teaspoon Worcestershire sauce

1. Preheat oven to 400 degrees.
2. Generously grease 2 1/2-inch muffin cups or line with foil baking cups.
3. Mix first 7 ingredients in large bowl, stir in cheese.
4. Whisk oil,sour cream,milk,egg and worcestershire in medium bowl until smooth.
5. Make well in center of dry ingredients; add sour cream mixture to well, stir into dry ingredients just to blend (batter will be thick).
6. Spoon batter into prepared cups, filling each 3/4 full.
7. Bake until muffins are golden brown and tester inserted in center comes out clean, 25 to 30 minutes.
8. Cool 5 minutes; turn out of pan.
9. Serve cheddar muffins warm.

flour, rye flour, sugar, baking powder, caraway, baking soda, salt, cheddar cheese, vegetable oil, sour cream, milk, egg, worcestershire sauce

Taken from www.food.com/recipe/caraway-cheddar-muffins-373932 (may not work)