Savory Rye and Cornmeal Muffins

INGREDIENTS

• 1 cup Whole Grain Rye flour

• 1 cup Whole Wheat flour of your choice

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 3⁄4 teaspoon salt

• 1⁄3 cup Whole Grain Cornmeal of your choice

• 2 eggs

• 1⁄4 cup canola oil

• 2 tablespoons Blackstrap Molasses or Sorghum 

• 1 1⁄2 cups buttermilk or whole milk yogurt

• 2 tsp caraway seeds (optional)*

  *My kids find the caraway addition overwhelming, but if you like the rye caraway combo, go for it!

INSTRUCTIONS

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 for 25 minutes until lightly browned and well risen.