Ingredients
1
cup all-purpose flour
1
cup medium rye flour
1/3
cup firmly packed dark brown or regular brown sugar
2
tablespoons unsweetened cocoa
3
teaspoons baking powder
1/2
teaspoon salt
1/2
cup raisins, if desired
1/2
teaspoon caraway seed, if desired
1 1/4
cups buttermilk*
1/4
cup oil
1
tablespoon molasses
1
egg, beaten
Preparation
Heat oven to 400°F. Grease bottoms only of 12 muffin cups or line with paper baking cups. In medium bowl, combine all-purpose flour, rye flour, brown sugar, cocoa, baking powder, salt, raisins and caraway seed; mix well.
In small bowl, combine buttermilk, oil, molasses and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fill greased muffin cups 3/4 full.
Bake at 400°F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.
