- 12
Ingredients
- Serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.
- 1 cup rye flour
- 1 cup whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup cornmeal
- 2 teaspoons caraway seeds
- 2 eggs
- 1/4 cup canola oil
- 2 tablespoons blackstrap molasses
- 1 1/2 cups buttermilk
Preparation
Step 1
1. Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
2. Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
3. In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
4. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
Yield: Twelve muffins, depending on the size of your muffin tins.
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.