Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
  • Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
  • 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.
  • 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.