Limpa Muffins

• 1 1/2 cups all-purpose flour
• 1 cup rye flour*
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 teaspoons aniseed
• 1 1/4 teaspoons caraway seeds
• 1 cup milk
• 1 large egg
• 1 teaspoon freshly grated orange zest
• 1/2 stick (1/4 cup) unsalted butter, melted
• 2 1/2 tablespoons unsulfured molasses
• *available at natural foods stores and specialty foods shops

1. Preheat oven to 425F.
2. and butter twelve 1/3-cup muffin tins.
3. In a bowl whisk together flours, baking powder, salt, aniseed, and caraway seeds.
4. In a small bowl whisk together milk, egg zest, butter, and molasses.
5. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
6. Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.

flour, rye flour, baking powder, salt, aniseed, caraway seeds, milk, egg, freshly grated orange zest, unsalted butter, unsulfured molasses

Taken from www.epicurious.com/recipes/food/views/limpa-muffins-10889 (may not work)