I feel like muffins are one of those terribly neglected foods in my life.
And if breakfast came around and I had to choose, I’d probably go for pancakes or a bagel.
Maybe it’s just because I’ve never encountered a muffin like this.
So when I saw this recipe, I knew that I wanted to break out of my dessert comfort zone and venture into the unknown muffin world. Sounds a bit ominous, right?
With my love of rye and cornbread, this muffin really piqued my interests. It’s a bit cornbready, a bit rye-e, and a whole-lotta delicious.
Caraway Rye Corn Muffins
Makes 12 muffins
These tender muffins have a traditional crumb but have a deliciously unusual flavor. They are reminiscent of a tasty loaf of rye bread, but don’t have an overpowering flavor at all. The caraway seeds truly make the muffins spectacular. If you don’t have caraway at home, you could probably use poppy seeds, although they would lack the characteristic flavor.
- 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 – as always, I use a buttermilk substitution
1. Preheat the oven to 375°F with the rack positioned in the upper third. Oil or butter muffin tins.
2. Sift together the rye and whole-wheat 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, 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.
Recipe from The New York Times