Sunday, March 20, 2011

Caraway Rye Cornbread Muffins

I was looking for something to go along with my Corned Beef Chili. At first I was thinking just a loaf of Rye Bread and make some buttered toast, but then I was thinking no, chili needs why not combine?

3/4 cup corn meal
3/4 cup rye flour
1 tsp caraway seeds
2 tsp baking powder
1/2 tsp salt
1/4 cup butter, melted
1 egg, beaten
3/4 cup buttermilk

Preheat oven to 350

Place all the dry ingredients in a large bowl and mix well.
In another bowl combine all the liquid ingredients until well combined.

Add liquid to the dry and mix until just combined. Do not over mix.

Grease a muffin tin and fill each cup about 2/3-3/4 full.

Allow to rest for 5 minutes

Bake in preheated oven for 15 minutes until a toothpick comes out clean. Allow to cool in pan for 5 minutes.

Serve hot with butter. YUM!

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