| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Bread maili, Breads, Quick/muffi |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Rye flour; * |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1 1/4 |
ts |
Anise seed |
| 1 1/4 |
ts |
Caraway seed |
| 1 |
c |
Milk |
| 1 |
lg |
Egg |
| 1 |
ts |
Orange zest; freshly grated |
| 1/2 |
|
Stick unsalted butter; melted (1/4 cup) |
| 2 1/2 |
tb |
Molasses; unsulphered |
INSTRUCTIONS
*available at natural foods stores and specialty foods shops
Can be prepared in 45 minutes or less.
Preheat oven to 425 deg. F. and butter twelve 1/3-cup muffin tins.
In a bowl whisk together flours, baking powder, salt, aniseed, and caraway
seeds. In a small bowl whisk together milk, egg zest, butter, and molasses.
Add milk mixture to flour mixture, stirring until just combined (do not
overmix).
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20
minutes, or until a tester comes out clean.
Makes 12 muffins.
Limpa - a moist rye bread from Sweden - is often flavored with aniseed (or
fennel), caraway seeds, and orange zest. These same ingredients also come
together to produce the following fragrant muffins.
>From: jfreeman@trumpet.aix.calpoly.edu
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Gourmet,November 1994
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