Caraway Rye Muffins

1 cup rye flour
3/4 cup all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup shredded cheddar cheese
1 egg, beaten
3/4 cup milk
1/3 cup vegetable oil

In a large bowl, combine the flours, sugar, baking powder, salt and caraway seeds. Stir in cheese. Combine the egg, milk and oil; stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-23 minutes or a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Makes 10 muffins.