Rye and Cornmeal Muffins With Caraway

I like to serve these savory muffins, whose flavors are reminiscent of black bread and pumpernickel, with hearty borscht-type soups, smoked fish or cheese.


  • 1 cup rye flour
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • cup cornmeal
  • 2 teaspoons caraway seeds
  • 2 eggs
  • ¼ cup canola oil
  • 2 tablespoons blackstrap molasses
  • 1 ½ cups buttermilk
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      155 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 32 milligrams cholesterol; 382 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Twelve muffins, depending on the size of your muffin tins


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

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