Serves: 5
Total Calories: 408
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1 cup dark rye flour
1/2 cup buckwheat flour
1/4 cup yellow cornmeal
1/4 cup soy flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon caraway seeds
WET INGREDIENTS
1 1/2 cups milk
1/4 cup canola oil
1/4 cup molasses
1 large egg
1 teaspoon grated orange peel
TOPPING
1/8 cup yellow cornmeal

1. Preheat the oven to 400°F.

2. Sift together all the dry ingredients, except the caraway seeds, in a large bowl. Then add the caraway seeds and toss.

3. Whisk the wet ingredients together in a medium bowl or blend in a food processor. Be sure the molasses is well blended.

4. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Top each muffin with a sprinkling of cornmeal.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 408
Calories from Fat: 124

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