Limpa Muffins


1 cup all-purpose flour
1 cup rye flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons grated orange zest
1 teaspoon caraway seeds
1 egg, beaten
1/4 cup molasses
1 cup minus 2 tablespoons milk
1/4 cup butter, melted


Combine flours, baking powder, and salt; stir in orange zest and caraway seeds. In a separate bowl, combine egg, molasses, milk, and butter. Butter a dozen muffin cups and preheat oven to 375 degrees F. Combine the liquid and dry ingredients with a few swift strokes don’t worry about a few lumps. Distribute the batter among the cups, smoothing out any floury lumps. Bake for 20 to 25 minutes or until well browned. Serve at once. Any leftovers can be split and toasted before serving.


Makes 12 medium-sized muffins.

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