RECIPES FOR HEALTH Rye and Cornmeal Muffins With Caraway
Posted: Thu Mar 03, 2011 9:02 am
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 ShulmanÂÂ
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 ShulmanÂÂ