1 1/2 c. whole wheat flour 1 tbsp. molasses
1/2 c. rye flour 1 egg
1/2 tsp. salt 1 c. buttermilk
1 tsp. baking soda 1 tsp. vanilla
1 tsp. baking powder 1/2 c. brown sugar
1/2 c. oil
Combine oil, molasses, egg, milk and vanilla add sugar and beat well with wire whist. Set aside.
In a large bowl, combine flours, salt, baking soda and baking powder. Make a well in the centre and add liquid just to blend. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 for 15 - 17 minutes. Yields 12 - 14 muffins. (Triple recipe make 24 large muffins.) Excellent for freezing. I substitute 1/4 cup brown sugar splenda and 1/4 c. egg substitute and use canola oil for less calorie content. Ideal for fibre if one cannot tolorate bran in a muffin.
Add raisens, cranberries or any other fruit or nuts for taste.
Estimated preparation time: 15-30 minutes