Recipe: Pumpernickel Muffins (using buttermilk, molasses and cocoa powder)

PUMPERNICKEL MUFFINS

1 cup unbleached flour
1 cup rye flour
1/3 cup packed dark brown sugar
2 tablespoons unsweetened cocoa powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup raisins (optional)
1/2 teaspoon caraway seeds (optional)
1 1/4 cups buttermilk
1/4 cup canola oil
1 tablespoon molasses
1 egg

Heat oven to 400 degrees F. Grease muffin tin.

In medium bowl, combine flours, brown sugar, cocoa, baking powder, salt, raisins and caraway seed; mix well.

In small bowl, combine buttermilk, oil, molasses and egg; blend well. Add to flour mixture; stir just until moistened. Fill muffin tins.

Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm.

Makes 12 muffins
Source: Pillsbury: Best Muffins and Quick Breads