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.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
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Amirul Ali
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
CoffeeSpiller
[email protected]I made these muffins with whole wheat flour instead of white flour, and they turned out great.
even
[email protected]These muffins are a great way to use up leftover cornmeal.
Abdul kahir
[email protected]I'm not a big fan of rye bread, but these muffins were surprisingly good.
Bobplaysfortnite123
[email protected]These muffins are so good! They're moist and flavorful.
Zeshan Aziz
[email protected]I made these muffins for breakfast this morning and they were a hit! My kids loved them.
Abdul Jabbar (Khaskheli)
[email protected]These muffins are delicious! I love the combination of rye and cornmeal.
kyaw nying
[email protected]These muffins are bland and tasteless. I'm not sure what I did wrong.
josh ray
[email protected]These muffins are too sweet for my taste. I think I'll reduce the amount of sugar next time.
Karma Kelzang
[email protected]I'm not sure what went wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Roksana Monica
[email protected]These muffins are so easy to make. I just mixed all the ingredients together and baked them. They turned out perfect!
Js Shihab
[email protected]I love the flavor of these muffins. The rye and cornmeal give them a unique and delicious taste.
Farooq Gazala
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to get your kids to eat more whole grains.
Tanhaa Waqar Ali S Khaskheli
[email protected]I made these muffins with whole wheat flour instead of white flour, and they turned out great. They're a little more dense, but they're still delicious.
Samukelisiwe Mkhwanazi
[email protected]These muffins are a great way to use up leftover cornmeal. They're also a good source of fiber.
Salma
[email protected]I'm not a big fan of rye bread, but these muffins were surprisingly good. The cornmeal and caraway seeds add a nice flavor.
Nafi Yeswa
[email protected]These muffins are so good! They're moist and flavorful, and the caraway seeds give them a nice crunch.
Leaster Phiri
[email protected]I made these muffins for breakfast this morning and they were a hit! My kids loved them, and I thought they were delicious too.
Jayda Mwangi
[email protected]These muffins are delicious! I love the combination of rye and cornmeal, and the caraway seeds add a nice flavor. They're also very easy to make, which is a plus.