Friday, July 3, 2009

Rye Muffins

If you aren't in the mood to take lots of time making Russian Black Bread these rye muffins are a great alternative. They have the same sort of flavor and are a snap to make. I think I might make these muffins to go with Pelmeni in the future (if I don't have the 5 hours it takes to make real black bread).

Rye Muffins

1 cup dark rye flour
1 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons caraway seeds
1 cup milk
1 egg
1/2 cup canola oil

Preheat oven to 400 and grease a muffin tin very well (otherwise these muffins stick).

Mix together dry ingredients. Combine milk, egg, and oil and stir into the dry ingredients. Spoon into greased muffin pan. Bake at 400 for 13-15 minutes. Serve with butter and honey if you wish. Makes 12 muffins.

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