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Monday, October 8, 2012

Savoury caraway-wholemeal muffins

While looking for the carrot muffin recipe, I came across this one and thought it sounded interesting - why not make double the muffins for the same amount of washing up?

1 1/2 cups wholemeal flour
1/2 cup plain flour (original recipe 1 cup rye flour and 1 cup wholemeal)
2 tsp baking powder
1 tsp bicarbonate of soda
3/4 tsp salt
1/3 cup cornmeal
2 tsp caraway seeds
2 tbsp ground linseed mixed with 5 1/2 tbsp boiling water
1/4 cup veg oil
2 tbsp blackstrap molasses
1 1/2 cups almond milk mixed with 1 1/2 tsp cider vinegar

Heat the oven to 375F. Prepare muffin tins.

Mix the flours, baking powder, bicarbonate of soda and salt in a large bowl with a fork. Stir in the cornmeal and the caraway seeds.

In a separate bowl, beat together the linseed mixture, oil, blackstrap molasses and milk mixture. Add wet to dry and mix until just combined.

Spoon into muffin cups. Bake 25 minutes, until lightly browned and a skewer comes out clean.


I really like these - the darkness and caraway are great, and they are proving a handy lunch addition - I keep them in the freezer and throw a couple in my lunch bag if I'm short: they take an hour or so to defrost. Perhaps another time I will try with the prescribed rye flour.
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