Wednesday, April 28, 2010
Adapted, as always, from the Better Homes & Gardens cookbook’s generic muffin recipe.
The rye flour makes the muffins slightly crispy on top when fresh. They could be served with additional molasses on the side, but are very good with just a little butter. They are pretty good the next day, too.
1 ¼ cups flour
½ cup rye flour
¼ cup sugar
2 t baking powder
¼ t salt
1 beaten egg
¾ cup milk
¼ cup cooking oil
2 T molasses
Preheat oven 400 F. Grease 12 regular size muffin cups. In a medium mixing bowl combine flour, rye flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture.
In another bowl combine the wet ingredients: the beaten egg, milk, cooking oil and molasses. I like to beat the egg using a small whisk or fork in a Pyrex 2-cup measuring cup, then add the milk, oil, and molasses and mix everything right there in the cup. You will have to stir vigorously for a while until all the molasses is dissolved.
Add wet mixture all at one to dry mixture. Stir till just moistened (batter should be lumpy). If you over stir, the muffins will not rise as nicely or develop nice cracks on top.
Divide batter among the 12 muffin cups. Bake in a 400 F oven about 20 minutes. Cool in muffin cups on a wire rack for 5 minutes. Use a butter knife to gently loosen around the edges of each muffin; pop them out of the tin; serve warm. Makes 12.