Rye and Cornmeal Muffins With Caraway

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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

    teaspoons baking powder

  • 1

    teaspoon baking soda

  • ¾

    teaspoon salt

  • cup cornmeal

  • 2

    teaspoons caraway seeds

  • 2


  • ¼

    cup canola oil

  • 2

    tablespoons blackstrap molasses

  • 1 ½

    cups buttermilk

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  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.


  • 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.
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