Rye and Cornmeal Muffins With Caraway

• 1 cup rye flour
• 1 cup whole-wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 13 cup cornmeal
• 2 teaspoons caraway seeds
• 2 eggs
• 1/4 cup canola oil
• 2 tablespoons blackstrap molasses
• 1 1/2 cups buttermilk

1. Preheat the oven to 375 degrees with the rack positioned in the upper third.
2. Oil or butter muffin tins.
3. Sift together the rye and whole-wheat pastry flours, baking powder, baking soda and salt.
4. Stir in the cornmeal and the caraway seeds.
5. In a separate bowl, beat together the eggs, oil, blackstrap molasses and buttermilk.
6. Using a whisk or a spatula, stir in the dry ingredients, and mix until well combined.
7. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl.
8. Spoon into muffin cups, filling them to just below the top (about 4/5 full).
9. Place in the oven, and bake 25 minutes until lightly browned and well risen.

rye flour, flour, baking powder, baking soda, salt, cornmeal, caraway seeds, eggs, canola oil, blackstrap molasses, buttermilk

Taken from cooking.nytimes.com/recipes/1013495 (may not work)