RECIPES FOR HEALTH Rye and Cornmeal Muffins With Caraway

[herbsandhelpers]

RECIPES FOR HEALTH
Rye and Cornmeal Muffins With Caraway

I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.

Method

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

Ingredients

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

Recipe by Martha Rose Shulman