A few months ago I went into a tirade about all the insipid muffins sold today. Too sweet, too mushy, too much like cake. Well, that's not the case with the humble muffins you see pictured here. I baked them to serve with the meatball soup I made a few days ago. I wasn't sure how they would taste, but the recipe comes from Deborah Madison. I figured she wouldn't let me down and she didn't. Made with whole wheat flour, rye flour, and cornmeal, they were absolutely delicious. They taste the way muffins were once prepared before the likes of Otis Spunkmeyer warped the quick bread industry. Sorry if I've offended any Otis fans. I know the company is very popular and sells millions of muffins each year. Just let me say this about Otis: imitation vanilla. 'Nuff said. I'm about to go on a rant again. So, just make the muffins. They're very, very good.
1 cup whole wheat flour
1/2 cup rye flour
1/2 cup stone-ground cornmeal
2 teaspoons baking powder
2 to 4 tablespoons sulfured molasses
1/2 teaspoon salt
2 eggs or 1 whole egg and 2 egg whites
1 cup milk
1/3 cup corn or canola oil
Preheat oven to 375 degrees and spray muffin pan. Mix the dry ingredients in one bowl and the wets in another, then combine both of them and stir together quickly. Fill muffin cups about 2/3 full and bake until they've risen and lightly browned, about 25 minutes.