Rye and Cornmeal Muffins With Caraway - 21g Carbs, 2g Fiber
By MARTHA ROSE SHULMAN
Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
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.
1 cup rye flour
1 cup whole-wheat flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/3 cup cornmeal
2 tsp caraway seeds
2 eggs
1/4 cup canola oil
2 Tbsp blackstrap molasses
1 1/2 cups buttermilk
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.
Servings: 12
Serving Size: 1 muffin
Nutrition per Serving:
152 Calories, 1g Saturated Fat, 2g Polyunsaturated Fat, 3g Monounsaturated Fat, 32mg Cholesterol, 21g Carbs, 2g Dietary Fiber, 323mg Sodium, 5g Protein
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