Recipe: Rye Muffins
Cookbook: The Lunch Book, by Diana Terry
Food + Outdoors = Picnic.
Picnic + Food = Muffins.
Muffins + Picnic = Teddy Bears’ Picnic.
Teddy Bears’ Picnic + The Limits of Hannah’s Soft Toy Collection = Teddy Bear and Panda Picnic with Rye Muffins.
It’s not rocket science, people.
For this fortnight’s Cookbook Challenge, I dipped into a cookbook that is very dear to me. However, I’m going to save talking about why the book is special for another day, because right now I want to tell you a story about a teddy bear and a panda.
You see, once upon a time my brother had a panda toy that he hugged so often it was all worn out. As a younger sister, I was exponentially jealous of the relationship between boy and panda, so I decided that I needed a panda toy too. And pronto.
My grandparents found out about my desire for a soft cuddly thing, and so they sent me a beautiful – and beautifully soft to cuddle – brown teddy bear.
The muffin is always greener on the other side.
Being such a grateful and charming and sweet child, I rejected the beautiful brown bear outright.
I wanted a panda. I wanted to be like my brother.
The song might say that “you can’t always get what you want”… but sometimes, if you persevere, you can.
The first moral of this story is: if at first you don’t succeed, whine, whine again.
The second moral of this story is: make these rye muffins. They’re wholesome because they’re made with rye flour, wheat germ, and only a little sugar, and they’re delicious because they employ caraway seeds and just enough sugar to make them perfect alongside a savoury picnic soup or when topped with jam or peanut butter and eaten as a picnic snack.
Of course, I wouldn’t be me, and you probably wouldn’t be here, if I didn’t admit that my favourite thing to do with these muffins is to warm them up and break bits off, topping each bite-sized piece with a dark chocolate chip. I let the chocolate melt before I munch. So should you.
From The Lunch Book
- 1 cup rye flour
- 1 cup wheat germ
- 1/4 tsp salt
- 1 tb caraway seeds
- 1 tb baking powder
- 2 tb brown sugar (packed)
- 2 eggs
- 1 cup buttermilk (I used 1tb white vinegar mixed with enough soymilk to equal one cup)
1. Preheat oven to 200°C (400°F).
2. Combine the dry ingredients in a bowl. Lightly beat together the eggs and buttermilk, then pour over the dry ingredients and then fold together until just combined. (My batter was crazy-aerated and fluffy. Chemical reactions are fun!)
3. Spoon batter into 12 greased muffin tins. Bake in oven for 20 minutes (or 25, your call) until cooked through.
4. Feed to your favourite teddy bears.