Recipe - Limpa Muffins

1 One half cup Allpurpose flour
1 cup Rye flour; *
1 tablespoon Baking powder
1 teaspoon Salt
1 One fourth teaspoon Anise seed
1 One fourth teaspoon Caraway seed
1 cup Milk
1 lg Egg
1 teaspoon Orange zest; freshly grated
One half Stick unsalted butter;
melted (One fourth cup)
2 One half tablespoon Molasses; unsulphered

*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 1/3cup 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: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Gourmet,November 1994