Pumpernickel Muffins

By polledl

Ingredients

• 1 cup all-purpose flour
• 1/2 cup rye flour
• 1/2 cup whole-wheat flour
• 2 teaspoons caraway seeds
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 1/4 cup light molasses
• 1 large egg
• 1 (1-ounce) square unsweetened chocolate, melted and cooled

Details

Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

1Preheat oven to 400°F. Grease or line 12 (21/2-inch) muffin cups with paper baking cups.
.2Combine all-purpose flour, rye flour, whole-wheat flour, caraway seeds, baking soda and salt in large bowl; mix well.
.3Place buttermilk, oil, molasses and egg in small bowl; mix until well blended. Stir in melted chocolate.
.4Stir buttermilk mixture into flour mixture just until moistened. Spoon batter evenly into prepared muffin cups.
.5Bake until toothpick inserted in centers comes out clean, about 20 to 25 minutes. Immediately remove muffins from pan.
.6Cool on wire rack about 10 minutes. Store muffins at room temperature in tightly covered container up to 2 days.