I get a lot of my favorite recipes from Martha Rose Shulman's Recipes for Health series on the NYTimes.com site. In addition to being healthful (which is always nice, even though it's not usually my primary concern), her recipes are interesting, fresh, and always yield something delicious and homey.
These muffins make a nice accompaniment to a hearty soup (think potato-leek or the like) and are also good toasted with butter or cheddar cheese or spread with something decadent like spinach dip or herbed goat cheese.
Between the rye, caraway, and cornmeal, they offer a nice mix of flavors and textures. The blackstrap molasses lends a welcome touch of rich sweetness, too.
Baking a batch was quick and easy. Since they freeze well, I put a couple in the freezer to eat next time I make a big pot of soup.
Rye & Cornmeal Muffins With Caraway
Makes 12 muffins
* 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
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.
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.
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