Rye and Cornmeal Muffins With Caraway
Updated Feb. 28, 2024
- Total Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup rye flour
- 1cup whole-wheat flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- ¾teaspoon salt
- ⅓cup cornmeal
- 2teaspoons caraway seeds
- 2eggs
- ¼cup canola oil
- 2tablespoons blackstrap molasses
- 1½cups buttermilk
Nutritional analysis per serving (12 servings)
154 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 223 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Step 2
Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt. Stir in the cornmeal and the caraway seeds.
- Step 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.
- Step 4
Spoon into muffin cups, filling them to just below the top (about ⅘ full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
- 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.
Private Notes
Comments
Excellent muffins that keep well for an extra day or two. Strange though, that the recipe calls for whole wheat and rye flours. Not until you get to step 2 do you find that pastry flour is called for. I happened to have whole wheat pastry flour on hand and used it. Not sure if there is such a thing as pastry rye flour. Not really clear from step 2.
The dry ingredient weights, according to the KAF chart: 106g rye flour 96g whole wheat pastry flour 54g cornmeal
Great muffins. Using all room temp ingredients, they rose nicely and have a lovely, not at all dry texture. I used regular whole wheat flour rather than whole wheat pastry flour with no issues. Planning to try them with raisins next time.
These muffins are marvelous, and the recipe is perfect as written, with the exception of the baking time, which for me was 16 minutes for a standard 12-well muffin tin. The muffins were easy to remove from the tin once they had cooled for 30 minutes. A little prodding on one side with a tablespoon was all it took to dislodge them. The second time around I added raisins, as others have suggested, and the results were even more delicious.
Fellow bakers, use standard whole wheat, whole pastry, or white whole wheat (King Arthur Golden Wheat/soft wheat) - you’ll be fine. I made these to go with a Wisconsin-style fish fry (baked cod, spicy slaw, potato pancakes). The muffins stole the show! Fragrant, tender, earthy, flavorful, unsweet. A winner.
Whole wheat flour worked perfectly. Used plain kefir instead of buttermilk. Subbed barley malt. Added raisins. Moist, savory muffins!
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