cheddar rye muffins

makes one dozen

1 1/4 cups (6.5 oz/186 grams) whole wheat pastry flour

1/2 cup (2.10 oz/60 grams) rye flour

2 tablespoons (29 grams) natural cane sugar

1 tablespoon (12 grams) baking powder

1 teaspoon (6 grams) baking soda

1 teaspoon (4 grams) coarse salt

6 tablespoons (3 ounces) very cold butter, cut into tiny bits

4 ounces sharp cheddar cheese, shredded

1 1/2 cups (337 ml) well-shaken, very cold buttermilk

Preheat oven to 400ºF. Grease one 12-cup standard size muffin tin or fit with paper liners; set aside.

Add flours, granulated sugar, baking powder, baking soda and salt to a deep bowl. Whisk to combine. Add butter and using a pastry blender, or your fingers (my preferred method), blend until it forms a pebbly-looking mixture. Stir in the cheddar cheese.

Pour in the buttermilk and stir, using a wooden spoon, until just mixed and there are no visible traces of flour. Evenly spoon into the prepared muffin tins and bake 20 minutes, until tops are golden and spring back when touched. Remove from oven and let cool 5 to 10 minutes in the tin, then transfer to a wire rack to cool a bit longer before serving.

Make It Your Own

• Substitute an equal amount spelt flour for the rye. You may need to add an extra tablespoon or two of buttermilk, since spelt absorbs liquid differently, but start with the amount directed first, and as needed.

• Swap in another similar-style melting cheese, like Gruyere or Swiss cheese.

• Try subbing maple syrup as the sweetener instead of sugar. Instead of adding with the dry ingredients, whisk into the buttermilk before adding the liquid to the flour mixture.

• Add some fresh chopped herbs, like dill, chives or thyme. Dried thyme might also work nicely here.

• Stir some chopped caramelized onions into the batter.

• Scrap the cheese altogether and add fresh berries, diced apples or pears to make a whole-grain fruit muffin.