My mother used to make muffins nearly once a week. In the winter she would make hearty bran muffins that we would drizzle honey over and in the spring and summer she would use fresh blueberries. Somehow we were consistently able to eat all of them, no matter how many there were. There’s just something about the simplicity of a muffin that’s appealing. Especially biting into the top!
Here’s a savory recipe for rye and cornmeal muffins with the addition of caraway, reminiscent of black bread and pumpernickel. They go great as they are or in combination with a hearty soup or smoked fish/cheese.
1 cup organic rye flour
1 cup organic whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup organic cornmeal
2 teaspoons caraway seeds
2 organic eggs
1/4 cup canola oil
2 tablespoons blackstrap molasses
1 1/2 cups organic 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.
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.
Nutritional information per muffin (based on 12-muffin yield): 152 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 32 milligrams cholesterol; 21 grams carbohydrates; 2 grams dietary fiber; 323 milligrams sodium; 5 grams protein