These were a fast, savory muffin. Not too rye tasting -- just like cornbread in texture, but a little more savory from the caraway seeds. Simple and fast, it's a small batch that makes just four muffins for soup or dinner.
1/2 cup whole wheat pastry flour
1/2 cup rye flour -or- 1/4 cup rye flour and 1/4 cup semolina
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon caraway seeds
1/2 cup milk
1 egg
1/4 cup oil
cornmeal
Mix all gently and just until combined. Pour into four muffin wells which have been sprayed with cooking spray. Dust with cornmeal. Bake at 400 for 15 minutes.
Four. Four? FOUR??? Four flippin' muffins? I think you've lost your mind that's what I think. Do you know why god invented 12 muffin muffin tins? So we can make 12 muffins eat six and no one's the wiser. Four muffins. As if.
ReplyDeleteright, FOUR? How cool is that?! I might just have to give it a try.
ReplyDeletemy verification word is "prouseed" i think it's tryin' to tell me somethin'!