Bacon and Swiss Rye Muffins: Printer Friendly Version! - Foodie With Family

Ingredients

• 2 cups (7 1/2 ounces) whole rye flour (also known as pumpernickel flour)
• 3/4 cup (3 1/8 ounces) high-gluten flour (also known as bread flour)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon Kosher salt
• 3/4 teaspoon granulated onion
• 1 1/2 cups Swiss cheese, grated and divided
• 1 large egg
• 1 1/2 cups (12 fluid ounces) buttermilk (or 1 1/2 teaspoons cider vinegar in a measuring cup topped with enough milk to reach 1 1/2 cups)
• 1/2 cup (4 ounces by weight) melted unsalted butter
• 1/2 pound of bacon, sliced into thin strips and then cooked until crispy and drained on paper towels