July 25, 2011

Quick & Simple - Rustic Rye Muffins

How was your weekend? We went for long walks enjoying the sun that finally peeked through the clouds after so many days of rain, we also attended a birthday party on Saturday and spent some time with family and friends. A dark cloud came in the way of those horrific news from Norway and I'm sure you all share the same feeling of shock than we did when watching the news. My thoughts are with all Norwegians during these difficult times.

Mondays always seem to be busy as I'm full of ideas and energy for the coming week. This morning I was craving some fresh bread, but didn't have the patience to knead and wait for the dough to rise. When this happens, there is nothing quicker and easier than savoury muffins to save the moment. These rustic rye muffins tick every box, including the taste that reminds me of Finnish rye bread. For those wanting fresh home-made bread in no time at all, savoury muffins are always a good option.

Rustic Rye Muffins
(makes 12)
(recipe adapted from Bob's Red Mill)

130g dark rye flour
130g whole spelt flour
2 tablespoons rapadura sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt (I use Maldon)
2 teaspoons whole caraway seeds
1 teaspoon ground bitter orange*
250ml milk
1 large, free-range egg
1/4 cup olive oil

* if you can't find ground bitter orange, use orange peel (fresh or ground) instead.

1. Preheat oven to 180C and prepare a 12 cup muffin tin.

2. Mix all dry ingredients together in a bowl. 

3. Whisk together the milk, egg and olive oil.

4. Stir the milk mixture into the dry ingredients.

5. Spoon the batter into the muffin tins.

6. Bake for 20 minutes. Cool on a wire rack before serving.