Swedish Limpa Muffins          
 

Ingredients:
1 1/2 cups all-purpose flour
1 cup rye flour
1 tablespoon Clabber Girl Baking Powder
1 teaspoon salt
1 1/4 teaspoons aniseed
1 1/4 teaspoons caraway seed
1 cup milk
1 large egg
1 teaspoon orange zest, freshly grated
1/4 cup unsalted butter, melted
2 1/2 tablespoons molasses, unsulphured
 

Directions:
Preheat oven to 425 degrees F. Butter twelve 1/3 cup muffin tins; set aside.

In a bowl, whisk together all-purpose flour, rye flour, Clabber Girl Baking Powder, salt, aniseed and caraway seeds; set aside. In a small bowl, whisk together milk, egg, orange zest, butter and molasses. Add milk mixture to flour mixture, stirring until just combined. (do not overmix). Divide batter evenly among muffin tins. Bake at 425 degrees F. in middle of oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Yields: 12 muffins